Salad with filled potato chips, carrot balls and potato dressing

Ingredients for 2 servings:

• 1 head of lettuce
• 1 large potato(s)
• 2 slices of black pudding
• 1 egg white
• 1 carrot(s)
• 3 tbsp oil (sunflower oil)
• 1 tsp butter
• Salt
• 1 potato(s), boiled
• some broth as needed
• 1 tsp Balsamic vinegar (Crema di Balsamic vinegar), bianco
• 1 tbsp rapeseed oil
• Salt
• pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel both potatoes. Slice the large one into 16 wafer-thin slices and let stand in cold water for 30 minutes. Boil the other one for the dressing. Peel the carrot with a vegetable peeler and scoop out the balls using a 15 mm cutter. Blanch in boiling water for 2 minutes, refresh in ice-cold water, and dry with kitchen paper. Shortly before serving, melt a little butter in a saucepan, toss the carrot balls in it, and season each with a pinch of sugar and salt. Remove the soaked potato slices from the water, drain well, and dry thoroughly with kitchen paper. Brush 8 slices with egg white. Cut the black pudding into small rectangles, place them in the center of the slices, cover with the remaining 8 potato slices, and press down all around. Heat sunflower oil in a pan. Fry the filled potato slices over medium heat until golden brown on both sides, pressing down the edges with a spatula if they start to come loose. Place the cooked chips on kitchen paper, pat off any excess oil, and season with a little salt. Trim and wash the lettuce, and spin it dry. For the dressing, mash the cooked potato with a fork and add enough broth until it reaches a creamy consistency. Season with Crema di Balsamico bianco, salt, and pepper. Finally, stir in the pumpkin seed oil. Arrange the lettuce leaves on plates and drizzle with the dressing. Place the potato chips in the center and scatter the carrot balls around the edges.