RECIPES

French tender potato salad with grilled Cypriot cheese

The tradition of salads in France dates back to centuries of gastronomic and cultural history. French cuisine places a high value on fresh and high-quality ingredients, and salads are an ideal way to showcase their natural flavors. From the iconic niçoise salad to the classic salade verte, French salads combine a variety of ingredients such as vegetables, herbs, cheeses, meats, and exquisite dressings. The meticulous presentation and balance of flavors that are characteristic of French cuisine are reflected in salads, making them an integral part of daily meals and an expression of the country's rich culinary tradition.

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Honey
  • Lemon
  • Fennel
  • New potatoes
  • Cypriot grilling cheese (Milk)
  • Radish
  • Capers
  • Rocket leaves
  • Dijon Mustard (Mustard)
  • White vinegar

Necessary utensils

  • Cutting board
  • Knife
  • Frying pan
  • Pot
  • Salad bowl

Nutritional information (every 100 grams)

Valor energético180,0 Kcal
Grasas5,73 g
de las cuales saturadas3,73 g
Hidratos de carbono24,5 g
de los cuales azúcares0,98 g
Proteínas7,37 g
Sal0,68 g

Preparation time

Difficulty

Ingredients

  • Honey
  • Lemon
  • Fennel
  • New potatoes
  • Cypriot grilling cheese (Milk)
  • Radish
  • Capers
  • Rocket leaves
  • Dijon Mustard (Mustard)
  • White vinegar

Necessary utensils

  • Cutting board
  • Knife
  • Frying pan
  • Pot
  • Salad bowl

Nutritional information (every 100 grams)

Valor energético180,0 Kcal
Grasas5,73 g
de las cuales saturadas3,73 g
Hidratos de carbono24,5 g
de los cuales azúcares0,98 g
Proteínas7,37 g
Sal0,68 g

Cooking step by step

Cooking
step by step

The potatoes:

Heat lightly salted water in a pot. When it comes to a boil, add the potatoes and boil them until they are tender when pierced with a fork, approximately 10-15 minutes.
Drain and set aside. 

Las patatas - Ensalada francesa de patatas tiernas

The dressing:

In a cup or small bowl, place Dijon mustard, honey, vinegar, and a dash of olive oil (the same amount as vinegar). Season with salt and pepper and mix well.

The fennel:

Clean and cut fennel into julienne.
Heat a drizzle of oil in a frying pan and sauté fennel until it’s golden brown.
Set aside.  

The lemon:

Cut lemon in half.
Heat a dash of oil in a frying pan.
Place lemon with the cut side down in the frying pan and fry until it’s golden brown.
Set aside.

The cheese:

Slice cheese 0.5-1 cm thick.
Fry cheese slices in the same frying pan as the lemon, without cleaning it, on both sides until
golden brown.
Set aside. 

The salad:

Cut potatoes in half.
Cut radishes into rondelle (coins).
In a salad bowl, place potato, radish, fennel, capers, and rocket leaves. Add dressing and mix well.
Divide salad among the plates and serve with lemon and grilled cheese.

La ensalada - Ensalada francesa de patatas tiernas

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