Lamb's lettuce with potato and coriander sauce

Ingredients for 6 servings:

• 2 medium-sized jacket potatoes
• 3 tbsp coriander
• 200 g leaf lettuce (field lettuce such as lamb’s lettuce, rapunzel, lamb’s lettuce)
• 100 g bacon, streaky
• 3 tbsp vinegar (white wine vinegar)
• 200 ml beef broth
• Salt
• 4 tbsp oil (grape seed oil)
• Pepper from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with a sophisticated dressing

Boil the potatoes in salted water, then drain and allow to cool. Roast the coriander in a non-stick pan without any fat and set aside to cool. Wash and trim the lamb’s lettuce. Drain thoroughly or spin dry. Finely dice the bacon and fry in a pan until crispy. Deglaze with white wine vinegar and beef broth, then season with salt and pepper. Add 4 tablespoons of grapeseed oil. Peel the potatoes and grate them in to thicken them. Crush the roasted coriander in a mortar and pestle and add to the sauce. Season the sauce again with salt and pepper. Carefully fold in the lamb’s lettuce and serve.