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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 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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Difficulty:	easy
Preparation:	40 min
Ready in:	760 min

Ingredients

For servings

450 grams	Potatoes cooked and cooled
	Salt
450 grams	lamb's lettuce
112 ½ grams	Walnuts
1 ½	Egg yolk
3 tablespoons	Sherry vinegar
1 ½ teaspoons	Mustard
9 tablespoons	walnut oil
	Pepper
	Clarified butter
	ground paprika sweet
9 thin slices	Roast beef

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45 min.

moderate

Directions

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.

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