Lamb's lettuce with potato dressing and radish toadstools

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
3.3 6
Oh, how nice: The quickly carved radish mushrooms turn the simply prepared lamb's lettuce into a funny eye-catcher on the buffet
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 2 Potatoes (about 300 g)
  • 400 g Lamb's lettuce
  • 2 Federation Radishes
  • 2 Onions
  • 200 ml Cider vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/4 litre Oil

Directions

  1. 1

    Wash potatoes thoroughly and boil in water for about 20 minutes. Clean, wash and shake dry lamb's lettuce. Clean and wash radishes. Carve a "toadstool" from each radish.

  2. 2

    Drain the potatoes, rinse with cold water and peel. Chop the potatoes and mash them finely. Peel onions, dice finely and add to potatoes. Stir in vinegar. Season with salt and pepper. Fold in the oil. Season dressing to taste. Arrange the salad with the radish mushrooms and sprinkle with the dressing.

  3. 3

    Peel the lower third of the radishes so that a small mushroom stalk is formed (use sections for the salad!). Cut several white dots into the red mushroom hat with a sharp knife.

Nutrition Facts

KCAL
220 kcal
CARBS
5 g
FATS
21 g
PROTEINS
1 g