Entrees

Kipfler salad with provençal tapenade and burrata

Name: Kipfler salad with provençal tapenade and burrata recipe
Yield: 4
Ingredients: 800g kipfler potatoes, scrubbed; 200g green beans, blanched, refreshed; 1 cup (120g) green olives, pitted, chopped; 2 tbs oregano, finely chopped, plus extra leaves to serve; 2 tbs finely chopped parsley; 1 tbs capers, drained; 3 anchovies in oil, finely chopped; 1 garlic clove, finely chopped; 1/2 cup (70g) sundried tomatoes, drained, finely chopped; 100ml extra virgin olive oil; 2 tbs red wine vinegar; 1 burrata cheese, torn

Rate now

https://healthimprovements.info/recipes/kipfler-salad-provencal-tapenade-burrata-recipe/2txgts41

Jump to recipe

by Phoebe Wood

Feb 08, 2020

The only thing that could make a potato salad better - burrata.

800g kipfler potatoes, scrubbed
200g green beans, blanched, refreshed
1 cup (120g) green olives, pitted, chopped
2 tbs oregano, finely chopped, plus extra leaves to serve
2 tbs finely chopped parsley
1 tbs capers, drained
3 anchovies in oil, finely chopped
1 garlic clove, finely chopped
1/2 cup (70g) sundried tomatoes, drained, finely chopped
100ml extra virgin olive oil
2 tbs red wine vinegar
1 burrata cheese, torn

Method

1.

Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce heat to medium and cook for 20-25 minutes until tender. Drain and cool completely then cut into thick slices.
2.

Slice green beans into rounds. Combine all remaining ingredients, except burrata, in a bowl with potato and beans, season and toss to combine. Top with burrata and scatter with extra oregano leaves to serve.

Rate now