Salad with Fried Potatoes and Roast Beef

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Salad with Fried Potatoes and Roast Beef
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 12 h. 40 min.
Ready in
Calories:
316
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie316 cal.(15 %)
Protein8 g(8 %)
Fat28 g(24 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage2.1 g(7 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.3 μg(2 %)
Vitamin E4.1 mg(34 %)
Vitamin K3.5 μg(6 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.3 mg(21 %)
Folate96 μg(32 %)
Pantothenic acid0.5 mg(8 %)
Biotin7.9 μg(18 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C27 mg(28 %)
Potassium520 mg(13 %)
Calcium41 mg(4 %)
Magnesium41 mg(14 %)
Iron2.4 mg(16 %)
Iodine20 μg(10 %)
Zinc1.5 mg(19 %)
Saturated fatty acids6.7 g
Uric acid42 mg
Cholesterol78 mg
Complete sugar2 g

Ingredients

for
6
Ingredients
300 grams potatoes (cooked and cooled)
salt
300 grams lamb's lettuce
75 grams Walnut
1 egg yolk
2 Tbsps Sherry vinegar
1 tsp Mustard
6 Tbsps Walnut oil
peppers
clarified butter
ground paprika (sweet)
6 thin slices Roast beef
How healthy are the main ingredients?
potatoWalnutWalnut oilMustardsalt

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.