Salad with potato dressing and croutons
Toast the walnuts in a dry pan, let them cool, and then roughly chop them.
- 80 g walnut kernels
- 150 g of waxy potatoes
- 1 white onion
- 4 tbsp sunflower oil
- 100 ml vegetable broth
- 1 tsp mustard
- 1 tbsp white wine vinegar
- Salt
- Pfeffer
- 100g multigrain baguette
- 0.5 bunch radishes
- 200g salad mix
- Toast the walnuts in a dry pan, let them cool, and then roughly chop them. Peel and finely dice the potatoes and onion. Heat 2 tablespoons of oil in a non-stick pan and fry the potatoes for 5 minutes. Add the onions and sauté for another minute over low heat. Pour in the stock and reduce by half. Transfer to a tall container, add the mustard and vinegar, and purée with an immersion blender until smooth. Season the dressing with salt and pepper. Set aside and let cool.
- Dice the baguette into small cubes. Heat the remaining oil in a pan and fry the bread cubes over medium heat for 3–4 minutes until crispy, then season with salt and pepper. Trim the radishes and slice them thinly. Wash and spin the salad mix dry. Gently toss the salad and radishes with the potato dressing, then serve sprinkled with nuts and croutons.
Toast the walnuts in a dry pan, let them cool, and then roughly chop them. Peel and finely dice the potatoes and onion. Heat 2 tablespoons of oil in a non-stick pan and fry the potatoes for 5 minutes.
Add the onions and sauté for 1 minute over low heat. Pour in the broth and reduce by half.
Pour into a tall container, add mustard and vinegar, and purée with an immersion blender until smooth. Season the dressing with salt and pepper.
Dice the baguette into small cubes. Heat the remaining oil in a pan and fry the bread cubes over medium heat for 3-4 minutes until crispy, then season with salt and pepper.
Clean the radishes and slice them thinly. Wash the salad mix and spin it dry.
Gently mix the salad and radishes with the potato dressing, then serve sprinkled with nuts and croutons.
