Bantam salad with Beemster Young by Claudia Damen
Main course. 2 to 3 persons. Preparation 30 min.
Ingredients
- 400 grams of baby potatoes
- 100 grams Beemster Young, cut into strips
- 1 fennel, cut into thin strips
- 10 radishes, thinly sliced
- 1 generous tbsp of Greek yogurt
- 1 tbsp mayonnaise
- Handful of parsley, finely chopped
- ½ rotisserie chicken, grilled and plucked/sliced into strips
Prepare
- Cook the potatoes in salted water until tender, cut the larger ones in half. Drain and steam dry briefly.
- To a bowl, add the Greek yogurt, mayonnaise and parsley. Mix through. Add the fennel, radishes and cooked potatoes, season with salt and pepper and mix through.
- Finally, add the Beemster cheese and chicken and mix through. Optionally garnish the potato salad with some extra parsley and the sprigs of fennel.
Preparation tip
Is Beemster Grass cheese in season? Then use this cheese in the potato salad instead of Beemster Jong.
If you don't have time or don't feel like grilling chicken yourself, you can get rotisserie chicken at the market. If you don't have that nearby, it is also possible to fry a chicken breast and cut it into strips.
This dish was created by Claudia Damen.
As you can read, Beemster cheese is a tasty addition to a salad. Also try this sweet potato salad.