Salsa verde with potato salad and chicken filet

Name: Salsa verde with potato salad and chicken filet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg medium-sized, waxy potatoes; 1 Garlic clove; 1 glass (53 ml) Capers; 1 collar Parsley and Dill; 6 Stem(s) Sage; 10 g Anchovy fillets in salt; 75 ml + 2-3 tablespoons olive oil; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper; 2 TEASPOONS Lemon juice; 1/2 glass (92.5 g) dried tomatoes in oil; 1 small romaine lettuce; 4 Chicken filets (à approx. 150)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg medium-sized, waxy potatoes
1 Garlic clove
1 glass (53 ml) Capers
1 collar Parsley and Dill
6 Stem(s) Sage
10 g Anchovy fillets in salt
75 ml + 2-3 tablespoons olive oil
7-10 Tbsp Sea salt
7-10 Tbsp Pepper
2 TEASPOONS Lemon juice
1/2 glass (92.5 g) dried tomatoes in oil
1 small romaine lettuce
4 Chicken filets (à approx. 150)

Directions

1
Wash the potatoes and cook in boiling water for 15-20 minutes. Meanwhile peel and halve the garlic. Pour capers into a sieve and drain. Wash parsley, dill and sage, shake dry and pluck the leaves from the stalks.
2
Set aside some parsley leaves for garnishing. Put the rest of the parsley, dill, sage, capers, anchovy fillets, garlic and 75 ml oil in a tall mixing bowl and puree with a blender.
3
Season to taste with salt, pepper and lemon juice. Drain tomatoes well and cut into strips. Drain potatoes, rinse cold and let cool for about 5 minutes. Peel and slice the potatoes, mix with Salsa Verde and tomatoes.
4
Clean, wash and cut the romaine lettuce into bite-sized pieces. Fold into the salad. Wash the meat and dab dry. Heat 2-3 tablespoons of oil in a frying pan and fry the meat for 10-12 minutes while turning.
5
Remove and season with salt and pepper. Cut the meat into slices and arrange on plates with potato salad.