Cauliflower and kipfler potato salad with anchovies and black olives

Name: Cauliflower and kipfler potato salad with anchovies and black olives recipe
Yield: 6
Ingredients: 250g kipfler potatoes, scrubbed; 2 garlic cloves; 6 anchovy fillets; 40.00 ml lemon juice; 125ml olive oil; 1 small cauliflower, cut into florets; 82.50 ml mixed herbs (we used flat-leaf parsley and chervil leaves); 55g olive

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P67 Cauliflower and kipfler potato salad with anchovies and black olives

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by delicious. team

delicious. team

May 02, 2023

Harness true cauliflower power with this easy Italian side.

250g kipfler potatoes, scrubbed
2 garlic cloves
6 anchovy fillets
2 tbs lemon juice
1/2 cup (125ml) extra virgin olive oil
1 small cauliflower, cut into florets
1/3 cup mixed herbs (we used flat-leaf parsley and chervil leaves)
1/3 cup (55g) kalamata olives, seeded, quartered lengthways

Method

1.

Boil potatoes in a small saucepan of salted water for 15-20 minutes until tender. Drain. Once cool enough to handle, cut into finger-thick slices.
2.

Using a mortar and pestle, pound the garlic and half the anchovies into a rough paste. Stir in lemon juice, then the oil. Meanwhile, bring a large saucepan of salted water to the boil. Blanch cauliflower for 4 minutes until just tender. Drain and return to the pan to keep warm.
3.

Arrange potato and cauliflower on a serving dish and garnish with herbs, olives and remaining whole anchovies. Spoon over the dressing and season with freshly ground black pepper.