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Pecorino Roasted Potato Salad with Toasted Walnut Pecorino Vinaigrette - CaliZona

8 - 10 servings

Ingredients

  • Toasted Walnut Caper Vinaigrette - recipe below
  • 2 Pounds Yellow Potatoes - cut into 1/2 inch chunks
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3/4 Cup Pecorino Cheese - finely grated
  • 2 - 3 Garlic Cloves - minced
  • 3/4 Teaspoon Sea Salt
  • 1/4 Teaspoon Black Pepper
  • 2 Red Bell Pepper - 1 roasted and diced - 1 thinly sliced or diced
  • 1/4 Red Onion - thinly sliced or diced
  • 1/2 Cup Red Cabbage - minced
  • 1/2 Cup Chives - cut into 1-inch pieces
  • 1/4 Cup Capers - optional
  • Toasted Walnuts - to taste - recipe below

Toasted Walnut Pecorino Vinaigrette - you can double this if you like a lot of dressing or to have on another salad.

  • 1/4 Cup Toasted Walnuts
  • 1/2 Cup Toasted Walnut Oil
  • 1/4 Cup Pecorino - finely shredded
  • 1 Tablespoon Lemon Juice - fresh squeezed
  • 2 Tablespoons Champagne Vinegar
  • 1 Small Garlic Clove - minced
  • 1/4 Teaspoon Dijon Mustard
  • 3/4 Teaspoon Sea Salt
  • Dash Pepper

Instructions

Vinaigrette

  1. Start by toasting the walnuts.
  2. If you are going to add some walnuts to your salad then toast more.
  3. Preheat oven to 375 degrees and spread out the walnuts on a baking sheet.
  4. Toast walnuts until they start to brown and smell toasted about 7 to 10 minutes.
  5. Make sure and check them frequently so they don’t burn. Let cool completely.
  6. In a food processor, add the walnuts and grind to a fine crumble.
  7. Add all the other ingredients and turn on until smooth.

Roasted Peppers

  1. Roast the peppers on the stovetop at medium-high heat. A gas stove works the best but it will work fine on an electric stove.
  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  4. Take a paper towel and rub off the char. It’s ok to leave a little of the char.
  5. Slice in half and remove the seeds and stems.

Potatoes

  1. Preheat oven to 400 degrees.
  2. Rub a baking sheet with olive oil or line with parchment paper.
  3. In a large bowl add the olive oil, pecorino cheese, garlic, potatoes, salt and pepper. Mix well and spread in a single layer on the baking sheet.
  4. Roast on the middle rack for 30-35 minutes or until golden, turning once.
  5. Then turn the oven to broil and place the baking sheet on the top rack for 3 - 7 minutes or until it becomes golden brown and crispy.
  6. Prep the veggies while the potatoes are roasting.

Assemble

  1. Toss the potatoes with the vinaigrette and top with the veggies and chives.
  2. Add walnuts to individual salads.

Recipe Notes

If you don't plan to eat it all, you can keep the veggies separate so you can heat up the potatoes on their own. Or scoops some into a frying pan, add a little cheese and cook on medium-low heat until the cheese starts to crisp up. Sooo good!