Field Salad with Fried Potatoes and Roast Beef
Field salad with fried potatoes and roast beef is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g potatoes
- Salt
- 300 g field salad
- 75 g walnut kernels
- 1 egg yolk
- 2 tbsp sherry vinegar
- 1 tsp Mustard
- 6 tbsp walnut oil
- Pepper
- butterclarified butter
- paprika powder (sweet)
- 6 thin slices roast beef
Instructions
-
1.
On the day before, cook potatoes with skins in salted water for about 18 minutes until just tender. Cool completely after rinsing and peeling.
-
2.
Wash, trim, and dry field salad thoroughly. Roughly chop walnuts and toast them fat‑free in a pan, then set aside. Whisk egg yolk with vinegar and mustard until creamy, fold in oil, season with salt and pepper.
-
3.
Slice potatoes into 3 mm thick rounds and fry them crisp in hot clarified butter on both sides. Season with salt and paprika powder. Toss salad with dressing, serve in bowls, reserving some dressing. Cut roast beef into bite‑sized pieces, toss with remaining dressing and potatoes. Arrange roast beef and potatoes over the salad, sprinkle walnuts on top.
