Grisons meat with potato and nut vinaigrette

Name: Grisons meat with potato and nut vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Potatoes; 60 g Walnut kernels; 150 g Lamb's lettuce; 8 discs Toast; 25 g Butter; 1 TABLESPOON Oil; 3 TABLESPOONS White wine vinegar; 100 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 50 g Bündner Fleisch, in wafer-thin slices; 7-10 Tbsp Marjoram

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g Potatoes
60 g Walnut kernels
150 g Lamb's lettuce
8 discs Toast
25 g Butter
1 TABLESPOON Oil
3 TABLESPOONS White wine vinegar
100 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp white pepper
50 g Bündner Fleisch, in wafer-thin slices
7-10 Tbsp Marjoram

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime, chop the walnuts coarsely. Roast in a pan without fat. Wash, clean and drain the salad. Cut out 4 larger (7 cm Ø) and 8 smaller (5 cm Ø) circles from the toast.
2
Cut out stars (3-4 cm Ø) from the leftover toast. Heat butter in a pan and roast the toast bread in it from both sides until golden brown. Let it drip off on kitchen paper. Drain the potatoes, let them evaporate briefly, peel them and press them through the potato press while still warm.
3
Mix with oil, vinegar, walnuts and stock. Season to taste with salt and pepper. Spread Bündner meat on the toast circles. With salad and toast stars. Drizzle the salad with the lukewarm vinaigrette.
4
Garnish with marjoram.