Tomato salad with potato croutons and tender lamb

For 4 people
  • 1 Batavia salad (approx. 200 g)
  • 500 g Vine tomatoes
  • 5 EL white wine vinegar
  • 1–2 TL Mustard
  • salt, pepper
  • 7–8 EL + some good olive oil
  • 2 sprigs of rosemary
  • 2 Garlic cloves
  • 400 g Potatoes
  • 4 Lamb salmon (approx. 200 g each)
50 minutes
very simple
1.
Clean the lettuce, wash it, shake it dry. Pluck the leaves into bite-sized pieces. Wash and quarter the tomatoes. Mix the vinegar, mustard, salt and pepper together. Beat in 5 tablespoons of oil. Wash the rosemary and pat dry.
2.
Peel the garlic and cut into fine slices. Peel, wash and finely dice the potatoes.
3.
Preheat the oven (electric stove: 150 ° C / convection: 125 ° C / gas: see manufacturer). Coat a baking sheet with oil. Pat the meat dry. Heat 1 tablespoon of oil in a large pan. Sear the meat all around for about 3 minutes.
4.
Finally fry the garlic and rosemary briefly. Remove and place on the baking sheet. Season the meat with salt and pepper. Fry in a hot oven for about 5 minutes.
5.
Meanwhile, heat 1–2 tablespoons of oil in the pan. Fry the potatoes in it, turning, for about 10 minutes until golden brown. Season with salt and pepper. Mix the lettuce, tomatoes and vinaigrette together. Cut the meat into large pieces.
6.
Arrange the salad with the meat and potato croutons.
1 person approx.:
  • 520 kcal
  • 50 g protein
  • 27 g fat
  • 15 g carbohydrates

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