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Potato and romaine lettuce

updated

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Ingredients for 4 servings:

  • 2 heads of romaine lettuce
  • 1 kg potatoes
  • 1 m.-sized onion(s)
  • 250 ml vegetable stock
  • 5 tbsp apple cider vinegar
  • 1 tbsp fish sauce
  • n. B. Salt
  • n. B. Sesame oil, dark

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes

vegetarian

Boil the potatoes in plenty of salted water, drain, rinse, and peel. Finely dice the onion. Set aside a few leaves for garnish and cut the rest into bite-sized pieces. I tear the lettuce into pieces; it looks better. Pour the hot broth and all the other ingredients over the potatoes and let it simmer. Serve cooled or while still warm. Drizzle with the oil before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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