John Myers
Ingredients for 1 servings:
- 200 g jacket potatoes
- 1 onion(s), red
- 100 g vegetable stock
- 1 tsp oil
- 1 tbsp Balsamic vinegar, light, with honey
- 1 pinch(s) of sugar
- 150 g fennel
- Salt and pepper, black, from the mill
- Basil, fresh, several leaves
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes
a single salad
Peel the potatoes, halve them, slice them, and place them in a bowl. Peel and finely dice the onion, and place it in a saucepan. Add the broth, oil, vinegar, salt, pepper, and sugar to the onions and bring to a boil. Once cooled, pour the broth over the potatoes and mix. Trim the fennel, grate it into the potato bowl, stir it in, and season to taste. Fold the finely sliced basil into the salad. Arrange the salad in a bowl, garnish, and serve.
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