Green Salad with Ricotta and Potato Dressing
- For the potato dressing
- 2 starchy potatoes (about 80 grams)
- 1 garlic
- 200 grams Yogurt (0.1% fat)
- cayenne pepper
- 2 teaspoons olive oil
For the potato dressing: Scrub potatoes and cook in salted water for about 15-20 minutes or until tender. Drain potatoes and peel, cut into pieces and cool. Rinse parsley, shake dry and chop coarsely. Peel and chop garlic. Combine potatoes with yogurt, parsley and garlic and puree until creamy. Season with salt and cayenne pepper and mix with olive oil.
For the salad: Rinse lettuce and spin dry, tear into smaller pieces. Whisk lemon juice with olive oil and toss salad with the dressing. Chop peppers. Arrange salad on plates and top with crumbled ricotta. Season with pepper and drizzle with potato dressing. Serve immediately.