Asparagus salad with potato vinaigrette (diabetics)

Name: Asparagus salad with potato vinaigrette (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 small peeled potato (about 50 g); 7-10 Tbsp Salt; 100 g cleaned frisée salad; 100 g cleaned carrots; 125 g peeled white asparagus; 1 TABLESPOON Vinegar (e.g. tarragon vinegar); 7-10 Tbsp white pepper, 1 pinch of sugar; 1 tablespoon (10 g) Oil; 1/2 TEASPOON Pink berries or coloured pepper to sprinkle

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1 small peeled potato (about 50 g)
7-10 Tbsp Salt
100 g cleaned frisée salad
100 g cleaned carrots
125 g peeled white asparagus
1 TABLESPOON Vinegar (e.g. tarragon vinegar)
7-10 Tbsp white pepper, 1 pinch of sugar
1 tablespoon (10 g) Oil
1/2 TEASPOON Pink berries or coloured pepper to sprinkle

Directions

1
Wash the potatoes and cook in boiling salted water. In the meantime wash the frisée salad, pluck into bite-sized pieces and drain. Cut carrots diagonally into slices. Cook the asparagus in boiling salted water for 6-8 minutes. Then take them out and put them aside.
2
Cook the carrots in the asparagus water for about 2 minutes. Also take out and let drain.1-2 tablespoons of asparagus water (use the rest of the asparagus water for other purposes, e.g. soup). Drain the potato, let it steam briefly and mash it roughly with a fork. Mix vinegar with salt, pepper and sugar, add asparagus water. Stir in the oil bit by bit. Stir potato and pink berries or coloured pepper into the vinaigrette. Cut the asparagus diagonally into pieces about 3 cm long. Mix frisée salad with asparagus and carrots and arrange on plates.
3
Mix vinegar with salt, pepper and sugar, add asparagus water. Stir in the oil bit by bit. Stir potato and pink berries or coloured pepper into the vinaigrette. Cut the asparagus diagonally into pieces about 3 cm long. Mix frisée salad with asparagus and carrots and arrange on plates. Drizzle with the vinaigrette