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🍽️ Corn salad with crispy fried potatoes and roast beef

316 kcal · 30 min · 4 servings

Ingredients

• 300 g potatoes
• salt
• 300 g corn salad
• 75 g walnut kernels
• 1 egg yolk
• 2 tbsp sherry vinegar
• 1 tsp mustard
• 6 tbsp walnut oil
• pepper
• clarified butter
• paprika powder (mild sweet)
• 6 thin slices roast beef

Instructions

1. 1. Wash the potatoes thoroughly and place them with the skin on into a pot of salted water.
2. 2. Cook the potatoes for about 18 minutes until they are just tender.
3. 3. Shock the potatoes immediately with cold water to stop the cooking process.
4. 4. Peel the cooled potatoes completely and let them cool down entirely.
5. 5. Wash the corn salad thoroughly and remove any wilted leaves.
6. 6. Spin the salad dry, for example in a salad spinner.
7. 7. Chop the walnuts coarsely.
8. 8. Toast the walnuts without fat in a pan.
9. 9. Remove the toasted walnuts from the pan and set them aside.
10. 10. Whisk the egg yolk creamy with vinegar and mustard.
11. 11. Stir in the oil slowly until a creamy emulsion forms.
12. 12. Season the dressing with salt and pepper to taste.
13. 13. Slice the cooled potatoes into rounds about 3 millimeters thick.
14. 14. Fry the potato slices in hot clarified butter until crispy on both sides.
15. 15. Season the fried potatoes with salt and paprika powder.
16. 16. Toss the corn salad with a portion of the dressing.
17. 17. Divide the salad among small bowls.
18. 18. Reserve some dressing for later.
19. 19. Cut the roast beef into bite-sized pieces.
20. 20. Toss the meat pieces and fried potatoes in the remaining dressing.
21. 21. Place the roast beef and potatoes on top of the salad.
22. 22. Sprinkle the toasted walnuts over the finished dish.

Nutrition per serving

• kcal: 316
• Protein: 8 g · Fett/Fat: 28 g · Carbs: 9 g