Watercress Salad with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
- Ingredients
- 1 bunch Watercress
- 2 scallions
- 500 grams small, cooked potatoes
- salt
- freshly ground peppers
- 3 Tbsps White vinegar
- 5 Tbsps sunflower oil
- 1 carrot
- 1 small Beet
- 200 milliliters vegetable oil (for frying)
Preparation steps
1.
Rinse watercress, trim and shake dry. Rinse scallions, trim and chop.
2.
Slice potatoes.
3.
Mix vinegar and oil in a bowl and season with salt and pepper.
4.
Peel carrot and beet and cut into thin slices. Heat oil in a pan and fry carrot and beets in portions until crispy. Remove carrots and beets from the pan with a slotted spoon and drain on paper towel.
5.
Mix watercress, scallions, potato, carrots and beets in a bowl, drizzle with vinaigrette, mix and arrange on plates. Serve immediately.
