Lux Warm Winter Salad: Roasted Potatoes and Celeriac with Truffle and Soft-Boiled Eggs

Name: Rukmini Iyer Warm Winter Salad Recipe | Warm Potato Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4
Ingredients: 500g Maris Piper potatoes, peeled and cut into 2½cm chunks; 500g celeriac, peeled and cut into 2½cm chunks; 3 cloves of garlic; 1 tbsp olive oil; 1 tsp sea salt; freshly ground black pepper; 4 free-range eggs, at room temperature; 100g watercress, roughly chopped; 50g walnuts, toasted; 25g vegetarian parmesan, shaved; 2 tbsp olive oil; ½ tbsp lemon juice; 1 tsp good-quality truffle oil; 1 tsp sea salt; freshly ground black pepper

by Rukmini Iyer from The Green Roasting Tin

This ultra-decadent winter salad is a balanced mix of roasted potato and celeriac, fresh watercress and jammy boiled eggs, with a hint of truffle oil.

Vegetarian Gluten-Free Tray Bake Dinner Party

Serves 4

Total 55 min

Prep 10 min

Cook 45 min

Easy

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Introduction from Rukmini Iyer

This is such a rich dish – parmesan, egg and truffle were made to go with roast potatoes. The celeriac adds freshness, and there’s pepper from the watercress – perfect. You can easily crack the eggs into the tin for the last 10 minutes but I prefer the look and texture of soft-boiled eggs with this.

Ingredients

500g Maris Piper potatoes, peeled and cut into 2½cm chunks

500g celeriac, peeled and cut into 2½cm chunks

3 cloves of garlic

1 tbsp olive oil

1 tsp sea salt

freshly ground black pepper

4 free-range eggs, at room temperature

100g watercress, roughly chopped

50g walnuts, toasted

25g vegetarian parmesan, shaved

For the dressing:

2 tbsp olive oil

½ tbsp lemon juice

1 tsp good-quality truffle oil

1 tsp sea salt

freshly ground black pepper

Method

Preheat the oven to 180°C fan/200°C/gas 6. Tip the potatoes, celeriac and garlic into a roasting tin and mix well with the olive oil, sea salt and black pepper. Transfer to the oven and roast for 45 minutes, until the potatoes are crisp and cooked through.

Mix all the dressing ingredients together. Truffle oil comes in varying strengths, so you may wish to add a little more along with the lemon juice, a drop at a time, until you’re happy with the taste.

Just before the potatoes are ready, bring a pan of water to the boil, then gently lower in the eggs and cook for 4–5 minutes for a runny yolk. Remove to a bowl of cold water and peel when cool enough to handle.

Mix the potatoes with the chopped watercress and top with the halved boiled eggs. Drizzle the dressing over everything, scatter over the walnuts and vegetarian parmesan and serve hot.

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