Lamb's lettuce with potato and balsamic dressing

Ingredients for 2 servings:

• 150 g lamb’s lettuce
• 1 m.-sized potato(s), floury
• 1 small onion(s)
• 20 g butter
• 2 tbsp balsamic vinegar, white
• 4 tbsp water
• 1 tsp mustard, medium hot
• salt and pepper

Instructions

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

in Grandma Änne’s style

Rinse the lamb’s lettuce in a colander under running water, then place it in a bowl of water. Finely dice the onion and place it in a salad bowl. Peel the potatoes and cook for about 20 minutes until tender. Drain the cooking water and place the pot on a trivet. Add the butter to the still-hot pot and wait until it has melted. Then mash the potatoes with a fork and mix with the melted butter. Add the mashed potatoes to the salad bowl, add the balsamic vinegar, water, and mustard, and mix well. Season everything generously with salt and pepper. Remove the lamb’s lettuce bunches one by one from the bowl of water, trying not to tear them apart, but only remove the bad leaves. Then add the cleaned, still-moist/dripping lettuce to the salad bowl. Mix everything together and serve. Tip: The potato and balsamic dressing should have a smooth, creamy consistency so that it mixes well with the lamb’s lettuce. If the dressing doesn’t yet have the desired consistency, add a little water. However, it will usually be smooth if the lettuce bunches are added dripping wet, as described.