Leaf salads with potato and mustard dressing

Name: Leaf salads with potato and mustard dressing
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 250 g Potatoes; 2 Onions; 200 ml + 4 tablespoons light balsamic vinegar; 1-2 TABLESPOONS medium hot mustard; 10 TABLESPOONS good olive oil; 7-10 Tbsp salt, pepper, sugar; 2 pistons Chicory; 2 Radicchio; 200 g Lamb's lettuce; 200 g spicy blue cheese

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

250 g Potatoes
2 Onions
200 ml + 4 tablespoons light balsamic vinegar
1-2 TABLESPOONS medium hot mustard
10 TABLESPOONS good olive oil
7-10 Tbsp salt, pepper, sugar
2 pistons Chicory
2 Radicchio
200 g Lamb's lettuce
200 g spicy blue cheese

Directions

1
For the potato dressing cook the potatoes for about 25 minutes. Drain, rinse and peel. Press immediately through a potato press, let cool.
2
Onions peel, finely dice. Mix with potatoes, 200 ml vinegar and mustard. Fold in 8 tbsp. oil. Season with salt, pepper and sugar.
3
Halve chicory and radicchio lengthwise, remove stalk. Wash lettuce leaves and lamb's lettuce, spin dry. Pluck larger lettuce leaves finely. For the vinaigrette, mix 4 tablespoons of vinegar with some salt, pepper and 1⁄2 tsp. sugar.
4
Emulsify 2 tablespoons of oil. To serve, first mix the salad with the vinaigrette, then drizzle potato dressing over it. Pluck the cheese into pieces and place on top.