Warm New Potato Salad with Rosemary, Raclette Cheese and Red Peppers

A warm salad featuring roasted peppers, boiled potatoes, and melted Raclette cheese, topped with a homemade olive tapenade.

Warm French Salad Potato Tapenade Raclette

Estimated Nutrition

Calories

725.2

kcal / serving

1450.4 kcal total

Carbs

22.3g

per serving

44.5 g total

Fat

64.1g

per serving

128.2 g total

Protein

19.3g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Grain Mustard

tbsp

Balsamic Vinegar

Dairy

Raclette Cheese

grated

Fruits

piece

Lemon

juice only, for tapenade

NutsSeeds

bunch

Basil

fresh, chopped

sprig

Rosemary

fresh, finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

clove

Garlic

for tapenade

bunch

Parsley

flat leaf, chopped, for tapenade

OilsFats

tbsp

Olive Oil

tbsp

Extra Virgin Olive Oil

for tapenade

Other

Black Olive

for tapenade

Seafood

piece

Anchovy Fillet

for tapenade

Vegetables

170

New Potatoes

boiled and diced

0.5

head

Frisée Lettuce

piece

Red Pepper

seeds and top removed

piece

Onion

small, for tapenade

tbsp

Caper

for tapenade

Method

Spoon tapenade onto the cheese and finish with fresh basil dressing.

Place lettuce on plates and top with the potato cheese ring.

Make a tapenade by blending olives, garlic, onion, lemon juice, capers, anchovies, parsley, and oil.

Cover hot peppers with cling film to cool, then peel and dice the flesh.

Roast halved peppers in a hot oven with olive oil until browned.

Brown the cheese under a hot grill until melted.

Press peppers and potatoes into 5cm rings and top with grated cheese.

Mix diced pepper with vinegar, oil, rosemary, and seasoning, then warm in a microwave.