Quick Suppers For Two, Salads, Vegan, Vegan Quick Suppers

Swiss Rosti + Chicory Orange Salad with a Mustard Dressing

 Rosti is a Swiss dish, (definitely germanic swiss rather than latin swiss…)  and is a crispy potato pancake which is often eaten for breakfast.  It’s a very simple recipe, but I think there’s an art to getting it just right: golden and crispy on the outside, and soft and melty in the middle.

I’ve served it here with a salad of chicory and orange with a strong mustard dressing  … bitter, tangy and sharp flavours cutting through the mellow oily warmth of the pancake..

I hope you enjoy this lovely mix of contrasting flavours.

potato rosti and orange and chicory salad



for 2



  • 750gms. potatoes

cook’s note: some use waxy potatoes…some use floury …I used floury…try it both ways…

  • 2-3 tbs. good quality vegan spread or a hot oil such as grapeseed or vegetable ghee…
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper


  • 150gms. chicory
  • 2-3 small oranges
  • 2 handfuls of rocket

Mustard Dressing:

  • 4 good tsps. mustard: such as dijon
  • 1 tbs. balsamic vinegar
  • 1 garlic clove
  • 1/4 – 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. sweetener (I used agave)
  • 70 ml. olive oil
  • 2 spring onions



  • Peel, wash and then slice the potatoes very thinly – either with a mandolin or a sharp knife.
  • Then, in batches, pile up the potato slices and cut them into very thin matchsticks.
  • Place the potato matchsticks in a bowl and rinse thoroughly in water to remove excess potato starch.
  • Dry the matchsticks with kitchen towel, squeezing out all excess fluid.
  • Set aside.


  • Wash and trim chicory, then remove leaves one by one.
  • Peel and slice oranges.
  • Wash rocket and pat dry.
  • Arrange salad in a bowl and set aside.
orange chicory and rocket salad

Mustard Dressing:

  • Wash, trim and finely chop spring onions.  Set aside.
  • Peel and crush garlic.
  • Place all ingredients except chopped spring onions, in a bowl, and whisk thoroughly to combine.
  • Taste.  Adjust seasoning as desired.

Bring everything together:

  • Preheat oven to Gas Mk. 5 / 190C
  • Place a lightly oiled baking tray in the oven.
  • Put the dry potato sticks in a bowl and scatter 1/2 of salt and 1/2 of pepper over them.
  • Toss to combine.
  • In a wide pan, on a medium heat, add 2 tbs. oil or vegan spread.
  • When the oil is hot, add the potato matchsticks and allow them to sit loosely in the pan.
  • Sauté on a medium-high heat for 3 mins.
  • Using a spatula, form the potato pancake. (see photos)
  • Reduce heat to medium and sauté 2 mins.
  • Then shake the pan to loosen pancake.
  • Reduce heat so the pancake sizzles very gently, and sauté for 8-10 mins. Avoid burning.
  • Slide the pancake onto a heat resistant tray or plate.
  • Place a plate over the pancake and then invert both, to turn the pancake upside-down.
  • Add 1 tbs. oil / vegan spread to frying pan.
  • Slide rosti into the pan with uncooked side down.
  • Sauté 8 mins. or so.
  • Remove warm baking tray from the oven and slide cooked rosti onto the tray and return to the oven.
  • Bake the rosti for 15-30mins. Cooking time may vary, it depends on the oven heat and the thinness of the potato sticks.
  • Check that the centre of the rosti is soft (remove a strand of potato to test).
  • 5 mins. before serving, add chopped spring onions to mustard dressing.
  • Transfer cooked rosti to a serving board, slice and eat.


Serve with a delicious salad ….or alternatively crack open a tin of baked beans  🙂

Either way….enjoy….











2 thoughts on “Swiss Rosti + Chicory Orange Salad with a Mustard Dressing”

  1. Oh wow this is gorgeous! I’ve never heard of rosti before but it sounds really neat! And, I love chicory but I’ve only ever had it in baked desserts so this is a new one. Looks fantastic 😀

    Liked by 1 person

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