Lettuce à la Lights

Name: Lettuce à la Lights
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 50 g floury potatoes; 7-10 Tbsp Salt; 150 g red lentils (10 minutes without soaking); 40 g Black Forest ham; 7 TABLESPOONS Olive oil; 1 Shallot; 25 g Walnut kernels; 1 spring onion; 2-3 stem(s) mixed herbs (e.g. basil, parsley); 3 TABLESPOONS dark balsamic vinegar; 3 TABLESPOONS Vegetable broth (glass or instant); 1 TABLESPOON Honey Mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g Lamb's lettuce; 100 g Mushrooms; 2-3 piece(s) vacuum-packed, pre-cooked beetroot; 50 g Radish sprouts; 200 g Gorgonzola cheese

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

50 g floury potatoes
7-10 Tbsp Salt
150 g red lentils (10 minutes without soaking)
40 g Black Forest ham
7 TABLESPOONS Olive oil
1 Shallot
25 g Walnut kernels
1 spring onion
2-3 stem(s) mixed herbs (e.g. basil, parsley)
3 TABLESPOONS dark balsamic vinegar
3 TABLESPOONS Vegetable broth (glass or instant)
1 TABLESPOON Honey Mustard
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g Lamb's lettuce
100 g Mushrooms
2-3 piece(s) vacuum-packed, pre-cooked beetroot
50 g Radish sprouts
200 g Gorgonzola cheese

Directions

1
Peel and wash the potatoes, cut them into smaller pieces if necessary and cook in boiling salted water for about 20 minutes. Cook lentils in boiling salted water for about 10 minutes. In the meantime dice ham finely.
2
Heat 1 tablespoon of oil in a coated frying pan. Leave the ham in it until crispy. In the meantime, peel and finely dice the shallot, place it in the pan and fry it for 1-2 minutes. Remove the pan from the heat.
3
Drain the lentils and rinse with cold water. Coarsely chop the nuts. Clean and wash spring onion and cut into fine rings. Wash herbs, shake dry, remove coarse stalks and chop leaves finely. Put 6 tablespoons of olive oil in a bowl.
4
Drain the potatoes and let them evaporate briefly. Press potatoes through a potato ricer to the oil. Add vinegar, broth, mustard, spring onions, shallot, ham, nuts and chopped herbs and mix everything thoroughly.
5
Season the dressing with salt, pepper and sugar. Wash and clean the salad and drain thoroughly. Clean and trim the mushrooms. Cut mushrooms and beetroot into thin slices. Pour hot water over the sprouts and let them drain.
6
Cut the gorgonzola into cubes. Arrange salad, mushrooms, gorgonzola, beetroot, sprouts and lentils on plates. Drizzle with dressing.