Mixed Leaf Salad with Early Potatoes

Ingredients

• 500 g small new potatoes
• 300 g mixed salad (e.g., lamb’s lettuce, Lollo Rosso, Biondo, radicchio)
• 1 bulb fennel
• 1 tsp dried herbs of Provence
• 1 tbsp capers
• 5 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp white balsamic vinegar
• Salt
• black pepper (freshly ground)
• a pinch sugar
• Lemon balm
• Basil

Instructions

1. 1.

   Peel the potatoes and boil them in salted water for about 20 minutes. Let them cool.

2. 2.

   Wash, trim, and tear the salad into small pieces.

3. 3.

   Wash, trim, quarter the fennel, and cut it into strips.

4. 4.

   Whisk together herbs, capers, olive oil, lemon juice, and balsamic vinegar. Season with salt, pepper, and sugar.

5. 5.

   Arrange the salad, potatoes, and fennel decoratively on four plates. Drizzle with the dressing and garnish with lemon balm and basil before serving.