John Myers
Ingredients for 4 servings:
- 600 g potato(s), waxy
- 1 medium-sized onion(s), finely diced
- 100 ml vegetable stock
- 200 g lamb’s lettuce
- 200 g feta cheese, roughly diced
- 50 g walnuts, roughly chopped
- Salt
- Pepper, freshly ground
- 6 tbsp Balsamic vinegar Bianco, or white wine vinegar
- 4 tbsp oil (walnut oil)
- 2 pinches of sugar
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes
As a starter or main course
Boil the potatoes in their skins, peel them, and cut them into thick slices. Bring the vegetable stock to a boil, simmer with the onions for about 3 minutes. Pour the stock over the potatoes, season with salt and pepper, and let cool, stirring gently frequently. Mix all the ingredients for the dressing well, e.g., in a shaker or screw-top jar. Wash, trim, and dry 200g of lamb’s lettuce. Add it to the potatoes along with the feta, add the dressing, and mix everything gently. Arrange the salad on 4 plates and sprinkle the nuts on top. This quantity serves about 4 people, depending on your appetite, as a main course or as a side dish, e.g., with chicken fillet. Smaller portions are also suitable as a starter.
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