John Myers
Ingredients for 4 servings:
- 500 g lamb’s lettuce
- 2 shallots
- 2 garlic cloves
- 1 tsp mustard (Dijon)
- 1 tsp sugar
- Salt
- Black pepper, freshly ground
- 4 tbsp balsamic vinegar
- 4 tbsp olive oil, good
- 1 kg potatoes, waxy
- 1 onion(s)
- some clarified butter or olive oil
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Winter food
Boil the potatoes in their skins with salt until almost tender, peel, and slice. Fry in a non-stick pan with a little fat, stirring constantly – varying heat settings from 7 to 6 – until browned and browned, which takes time! Before the end of the cooking time – about 20 minutes before the end – add the finely diced onion. Unfortunately, the fried potatoes take almost an hour with this method. In the meantime, there’s plenty of time to clean, wash, and spin dry the lettuce. Next comes the sauce: Place the spices and mustard in a bowl, add the vinegar, and dissolve everything. Gradually add the oil until creamy – whisk – then add the finely chopped onion and crushed garlic, stir, and you’re done. All types of pan-fried meat, meatballs (meatballs, frikadellen, meatballs, etc.) go well with this; it’s important that it is served on a plate, as the salad needs to be mixed with the fried potatoes.
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