lamb's lettuce

Ingredients for 4 servings:

• 1 potato(s), small to medium sized
• 1 cup vegetable broth (instant)
• 1 tsp mustard, hot
• 1 tbsp white wine
• 2 tbsp oil (sunflower oil)
• 1 shallot(s)
• Salt
• Pepper, freshly ground
• 1 pinch(s) of sugar
• 4 servings of lamb’s lettuce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with potato dressing

Peel and wash the potatoes, and cut them into very small cubes. Cook them in the broth. (I use a filled coffee pot.) Strain the potatoes through a sieve or mash them finely with a fork. Return them to the broth, using two-thirds of the broth first and adding more later if needed. Finely dice the shallot, mix with the mustard, vinegar, oil, salt, pepper, and sugar. This mixture can be made separately or immediately mixed with the potato and broth mixture. It will make a thick dressing. Trim and wash the lamb’s lettuce, and spin it dry thoroughly. Arrange the portions on the plates and pour the dressing over them. Do not overmix. Chives or spring onions can be used instead of the shallot. If you like, you can also add a little garlic to the dressing.