Lamb's Lettuce
with bresaola and potato vinaigrette
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 310 kcal | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 5 g | (3 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 medium-sized potato
- salt
- 1 Red onion
- Chives
- 2 Tbsps olive oil
- 3 Tbsps White vinegar
- 3 Tbsps Vegetable broth (Instant powdered)
- black freshly ground pepper
- 200 grams lamb's lettuce
- 60 grams Bresaola (very thinly sliced)
Preparation steps
1.
Rinse, peel and chop potatoes. Cook potatoes in salted boiling water, about 20 minutes. Drain. Press potatoes through a potato ricer or mash with a fork. Let cool.
2.
Peel and chop onion. Rinse chives, shake dry and thinly slice crosswise. Mix mashed potatoes with oil, vinegar and broth. Stir in onion and chives and season with salt and pepper.
3.
Rinse lettuce and dry in a salad spinner or between clean tea towels. Divide lettuce among four plates, top with bresaola and drizzle with potato vinaigrette.
