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Tomato – lamb's lettuce with potatoes

updated

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Ingredients for 2 servings:

  • 6 small potatoes
  • 3 tbsp oil (walnut)
  • 1 tbsp balsamic vinegar
  • salt and pepper
  • 4 cocktail tomatoes, or 2 tomatoes
  • 100 g lamb’s lettuce
  • ½ handful of walnuts

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

and crunchy walnut note

Boil the potatoes, let them cool, peel them, and dice them. In a large salad bowl, season the vinegar with salt and pepper, then add the walnut oil and mix everything together to make a dressing. Roughly dice the tomatoes and add them to the dressing, along with the potatoes. Finally, wash the lamb’s lettuce, spin it dry, and carefully fold it into the salad. Roughly chop the walnuts and sprinkle them on top.

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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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