These little lettuce leaf 'scoops' hold hot, spicy potatoes and a herby dressing.
Spiced potato and little heart salads
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
Serves: 8, as a nibble
1 tbsp Cooks' Ingredients Hot & Spicy Rub
2 tbsp rapeseed oil
1kg Jersey Royal potatoes
2 packs 2 Little Gem lettuces or Waitrose 1 Dolce Verde Lettuce Hearts, trimmed and leaves separated
1/2 x 25g pack fresh chives, finely chopped
For the dressing:
2 anchovy fillets
1 clove garlic
50g essential Waitrose Half Fat Mayonnaise
50ml soured cream
25g pack fresh flat-leaf parsley
20g pack fresh tarragon
Juice 1 lemon
- Preheat the oven to 200°C, gas mark 6. Mix the rub with the rapeseed oil. Cut the potatoes into chunks and toss with the spicy oil in a roasting tin. Cook for 30 minutes until golden, crisp and tender.
- Meanwhile, place all the dressing ingredients with 50ml cold water into a small food processor and blitz until smooth. Spoon the hot potatoes into the lettuce leaves, drizzle the dressing over, then sprinkle with the chives and serve.