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Ingredients
Salad with Fried Potatoes and Roast Beef
- 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
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.
(Percentage of daily recommendation)
| Calorie | 316 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |