Leaf salad with lamb fillet

Name: Leaf salad with lamb fillet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Potatoes (floury for B. cooking); 7-10 Tbsp salt, white pepper; 300 g triggered; 7-10 Tbsp Saddle of lamb; 3-4 Tbsp Oil; 1 small frisée salad; 50 g Rocket salad; 150 g cherry tomatoes; 7-8 tablespoons (75 ml) Vegetable broth; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp pink berries to garnish; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Potatoes (floury for B. cooking)
7-10 Tbsp salt, white pepper
300 g triggered
7-10 Tbsp Saddle of lamb
3-4 Tbsp Oil
1 small frisée salad
50 g Rocket salad
150 g cherry tomatoes
7-8 tablespoons (75 ml) Vegetable broth
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp pink berries to garnish
7-10 Tbsp Aluminium foil

Directions

1
Peel, wash and chop the potatoes. Cook in salted water for about 15 minutes
2
Wash the fillet if necessary and dab dry. Fry in 1 tablespoon of hot oil over medium heat for 3-4 minutes. Season with salt and pepper. Take out, wrap in foil and let rest
3
Clean, wash and dry lettuce leaves and pluck them smaller. Wash and quarter tomatoes. Distribute both on 4 plates
4
Drain the potatoes and mash them finely with a fork. Mix with broth and vinegar. Whip 2-3 tbsp. oil vigorously into the mixture. Season to taste with salt and pepper
5
Cut the meat into very thin slices and arrange on the salad. Spread the potato vinaigrette over it. Garnish with pink berries if desired