Summer salad

Name: Summer salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Potatoes; 1/4 l clear broth (instant); 250 g red and yellow cherry tomatoes; 2 Onions; 1 Head Batavia salad; 1 Head Lollo Rosso; several sheets Picking salad; 1 Pot of basil; 40 g Parmesan cheese from the piece; 1 Garlic clove; 6 TABLESPOONS white balsamic vinegar; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 coated Tsp Sugar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Potatoes
1/4 l clear broth (instant)
250 g red and yellow cherry tomatoes
2 Onions
1 Head Batavia salad
1 Head Lollo Rosso
several sheets Picking salad
1 Pot of basil
40 g Parmesan cheese from the piece
1 Garlic clove
6 TABLESPOONS white balsamic vinegar
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 coated Tsp Sugar

Directions

1
Peel and dice the potatoes and cook in the stock for about 20 minutes. In the meantime cut the tomatoes in half. Cut onions into rings. Cut lettuce into bite-sized pieces. Pluck basil leaves
2
Mix the prepared ingredients and arrange in portions on plates. Slice parmesan cheese from the piece over it. Mash the potatoes finely in the broth. Press garlic through a garlic press. Stir into the potato sauce with vinegar and oil. Season to taste with salt, pepper and sugar. Serve potato vinaigrette with salad