French chef Michel Roux’s single-subject cookbooks are wonderfully informative, beautifully photographed and packed with recipes you’ll make over and over. Pick up Roux’s latest collection, Cheese, and prepare to cook with one of humanity’s favorite ingredients like never before. This new potato salad with anchovy benefits from Scamorza, an Italian cheese you’re bound to love.
This is a delicious salad where all the ingredients go together wonderfully. Scamorza, as with all smoked cheeses, only tastes good grilled when still hot or warm, or it will turn rubbery/ Yorkshire Wensleydale, Irish Ardsallagh or Gouda, all in their smoked versions, can be substituted for Scamorza.
- 1 1/3 pounds small new potatoes, washed
- 8 anchovy fillets in oil, well drained
- 4 slices smoked Scamorza cheese, about 1/2 inch thick
- A little light olive oil, for oiling
- 2 hard-boiled eggs, peeled and cut in half lengthways
- 8 green olives
- 1 bunch chives, cut into short lengths
- Sea salt and freshly ground pepper
- 2 egg yolks
- 2 teaspoons Dijon mustard
- 1/3 cup light olive oil
- 4 teaspoons white wine vinegar
For the potato salad
Add the potatoes to a pan of salted water, bring to the boil and cook in their skins until just tender. Drain and leave until cool enough to handle, then peel away the skins with a small knife. Halve any larger potatoes, leave small ones whole.
To make the mayonnaise, put the egg yolks into a bowl with the mustard and a little salt and pepper and mix together using a small balloon whisk. Incorporate the olive oil a little at a time in a thin trickle, stirring constantly with the whisk. As soon as it is all incorporated, add the wine vinegar and season to taste with salt and a generous grinding of pepper. The mayonnaise should be not too stiff; add a few drops of warm water to let it down if necessary.
Preheat a griddle pan (or grill or barbecue).
Put the cooked potatoes into a large bowl with the anchovy fillets. Add the mayonnaise and mix gently, using a spatula.
Just before serving, very lightly oil the slices of Scamorza then griddle (or grill or barbecue) for 20 seconds on each side, using your chosen method. Set aside on a warmed plate.
To serve, tip the potato salad into a large, shallow serving dish and add the hard-boiled egg halves. Scatter the olives on top of the salad and sprinkle over the chives and oregano. Arrange the just-grilled, hot slices of Scarmorza around the edge of the dish and serve at once.