Salad with Fried Potatoes and Roast Beef

Name: Salad with Fried Potatoes and Roast Beef
Total time: 12 h 40 min
Yield: 6
Ingredients: 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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Salad with Fried Potatoes and Roast Beef

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 12 h. 40 min.

Ready in

My cookbook

Ingredients

for

servings

300 grams

Potatoes (cooked and cooled)

300 grams

75 grams

2 tablespoons

1 teaspoon

6 tablespoons

ground paprika (sweet)

6 thin slices

Roast beef

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Preparation steps

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.

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.

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.

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