Potato Tartare with Vegetables

Ingredients

• 5 large, firm boiling potatoes
• 1 large carrot
• 2 bunches spring onions
• 2 Tomatoes
• 6 green asparagus spears
• 0.5 bunch chervil
• 2 basil leaves
• 1 tsp Mustard
• Salt
• Pepper
• sugar
• 1 tbsp balsamic vinegar
• 4 tbsp Lemon juice
• 6 tbsp Olive oil

Instructions

1. 1.

   Cook the potatoes in their skins until tender. Peel and let cool. Cut about 20 thick, evenly sized slices from each potato.

2. 2.

   Wash and trim the spring onions; cut the white and light green parts into ~0.5 cm cubes. Wash, core, quarter, and cube the tomatoes similarly. Wash the asparagus, peel the lower third, trim ends, blanch in salted boiling water for about 10 minutes until just firm, drain, cool, and cube. Finely chop half the chervil and basil leaves and mix with the vegetables.

3. 3.

   Whisk mustard with salt, pepper, sugar, balsamic vinegar, and lemon juice; stir in 2 tbsp oil. Combine this dressing with the vegetable mixture and let it rest for about 30 minutes to absorb flavors.

4. 4.

   Heat remaining oil in a pan and fry the potato slices in batches until golden brown. Briefly drain on paper towels. Arrange the potato slices side by side on a plate, top each with a small spoonful of the vegetable tartare, and garnish with chervil leaves.