Lamb's lettuce with lukewarm potato dressing

Ingredients for 2 servings:

• 1 bag of lamb’s lettuce
• 10 cherry tomatoes
• 1 small bell pepper(s), yellow
• 1 small onion(s)
• 1 garlic clove(s)
• 1 some parsley
• 1 m.-sized potato(s)
• 80 ml rapeseed oil
• 40 ml olive oil
• 10 ml balsamic vinegar
• 1 tsp mustard
• 1 tsp honey
• 1 dashes lemon juice
• some salt and pepper
• 300 g pork fillet(s)
• some vegetable fat for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

quick and tasty

Peel the potatoes and cut into fine cubes. Boil in lightly salted water for about 15 minutes. In the meantime, prepare the vinaigrette. To do this, combine the rapeseed and olive oil, balsamic vinegar, mustard, honey, lemon juice, and chopped parsley. Finely dice the onion and finely slice the garlic, and briefly sauté both in a little olive oil until the onions are translucent. Add to the vinaigrette. Tear the lamb’s lettuce, rinse, and drain well. Dice the bell peppers and quarter the cherry tomatoes. Cut the pork fillet into approximately 2 cm thick slices, pound them slightly flat, and sear them in hot vegetable oil in a steak pan for 1-2 minutes on each side. Season with salt and pepper, remove from the heat, and let rest in the pan for a while. Drain the cooked potatoes. Mash half of the potatoes and add them to the vinaigrette along with the unmashed potatoes, and mix well. Season with salt and pepper to taste. The finished dressing will have become lukewarm from the hot potatoes. Toss the drained lamb’s lettuce with the bell pepper and portion onto pasta plates. Arrange the fried fillet pieces on top and garnish with the tomato quarters. Finally, drizzle with the lukewarm potato dressing.