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Salad with Fried Potatoes and Roast Beef

Salad with Fried Potatoes and Roast Beef
40 min.
Preparation
12 h. 40 min.
Ready in
easy
Difficulty

Ingredients

for 6 servings
300 grams Potatoes (cooked and cooled)
Salt
300 grams lamb's lettuce
75 grams Walnuts
1 Egg yolk
2 tablespoons Sherry vinegar
1 teaspoon Mustard
6 tablespoons walnut oil
Pepper
Clarified butter
ground paprika (sweet)
6 thin slices Roast beef
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Preparation steps

1

Scrub potatoes and rinse, drain and cook in boiling, salted water for about 18 minutes or until tender. Drain and let cool a little and peel and set aside and let cool completely.

2

Rinse lettuce and spin dry. Chop walnuts coarsely and toast in a dry pan and set aside. Whisk egg yolks, vinegar and mustard until creamy and gradually add oil and season with salt and pepper.

3

Cut potatoes into 3 mm (approximately 1/8 inch) thick slices and heat butter in a pan and fry on both sides until crispy. Season with salt and paprika. Mix salad with part of dressing and place in a small bowl. Cut roast beef into bite-size pieces and mix beef and potatoes with remaining dressing. To serve, arrange roast beef and potatoes on salad and sprinkle with chopped walnuts.