Smashed Anya, blue cheese and crispy shallot salad
Serves: 8
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Smashed Anya, blue cheese and crispy shallot salad
Serves: 8
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
212Kcal
Fat
11gr
Saturates
5gr
Carbs
22gr
Sugars
2gr
Fibre
2gr
Protein
7gr
Salt
0.4gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 4 echalion shallots
- 3 tbsp olive oil
- 1kg Anya potatoes
- 1 x 150g pack Blacksticks blue cheese, crumbled
Step by step
Get ahead
Fry the shallots up to three days ahead and store on a layer of kitchen paper in an airtight box.
- First peel the shallots, then thinly slice them. Heat 2 tablespoons of the oil in a large frying pan and fry the shallots, in batches, for 7-8 minutes until crispy. Sprinkle with salt and leave to cool on kitchen paper.
- While the shallots are cooking, boil the potatoes in salted water until just tender; drain. Return them to the pan and drizzle over the remaining oil, lightly smash the potatoes with the back of a fork, then toss with the blue cheese and some freshly ground black pepper.
- Tip the salad into a dish and scatter with the crispy shallots.
