crispy parmesan-crusted potato and rocket salad
- 1.5kg roasting potatoes (around 8)
- 3 cups (150g) finely grated parmesan
- 2 tablespoons lemon thyme leaves
- sea salt and cracked black pepper
- extra virgin olive oil, for drizzling
- 250g rocket (arugula) leaves
Chive cream
- 400g crème fraîche
- ¼ cup (12g) finely chopped chives
- 1½ tablespoons store-bought grated horseradish
Lemon dressing
- 1½ tablespoons thinly sliced store-bought
salt-preserved lemon rind- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil, extra
To serve
- micro (baby) red shiso leaves (optional)
- Place the potatoes in a large saucepan of salted water
- over medium–high heat. Bring to the boil and cook for 16–18 minutes or until tender. Drain and set aside to cool,
then slice the potatoes.- Preheat the oven to 230°C (445°F).
- Combine the parmesan, lemon thyme, salt and pepper. Press both sides of the potatoes in the parmesan thyme mixture and place on 2 large baking trays lined with non-stick baking paper. Drizzle with oil and roast for 30 minutes or until golden and crisp. Set aside until ready to assemble.
- To make the chive cream, combine the crème fraîche, chives, horseradish, salt and pepper. Set aside.
- To make the lemon dressing, combine the preserved lemon, lemon juice and extra oil, and sprinkle with salt.
- To assemble, spread the chive cream on a serving platter. Add the rocket and drizzle with the lemon dressing. Top with the potatoes and sprinkle with shiso leaves, if using. Serves 6 as a side
© DONNA HAY GROUP
