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🍽️ Field salad with walnuts

464 kcal · 30 min · 4 servings

Ingredients

• 400 g firm-boiling potatoes
• 1 onion
• 150 ml vegetable broth (instant)
• salt
• pepper (from the mill)
• 200 g valerian salad
• 200 g sheep's cheese (9 % fat absolute)
• 80 g walnut kernels
• 6 tbsp white wine vinegar
• 4 tbsp walnut oil (40 ml each)
• 1 pinch cane sugar

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Place the potatoes in a pot.
4. 4. Add salted water until the potatoes are covered.
5. 5. Cover the pot with a lid.
6. 6. Cook the potatoes for 25 to 30 minutes.
7. 7. Peel the onion.
8. 8. Cut the onion into fine cubes.
9. 9. Pour the vegetable broth into a small pot.
10. 10. Bring the vegetable broth to a boil.
11. 11. Add the diced onion to the boiling broth.
12. 12. Let the mixture simmer for 3 minutes.
13. 13. Slice the cooked potatoes into thick slices.
14. 14. Pour the hot onion broth over the potato slices.
15. 15. Season the potatoes with salt.
16. 16. Season the potatoes with pepper.
17. 17. Remove the wilted leaves from the corn salad.
18. 18. Wash the corn salad thoroughly.
19. 19. Remove any inedible parts from the salad.
20. 20. Spin the corn salad dry.
21. 21. Crumble the sheep's cheese roughly with your hands.
22. 22. Chop the walnuts roughly.
23. 23. Put the vinegar into a small bowl.
24. 24. Add the oil to the bowl with the vinegar.
25. 25. Add salt to the bowl.
26. 26. Add pepper to the bowl.
27. 27. Add the raw cane sugar to the bowl.
28. 28. Stir the ingredients for the salad dressing well.
29. 29. Place all salad ingredients into a large bowl.
30. 30. Toss the ingredients in the bowl briefly.
31. 31. Drizzle the salad with the dressing shortly before serving.
32. 32. Decoratively arrange the field salad with walnuts on plates.

Nutrition per serving

• kcal: 464
• Protein: 14 g · Fett/Fat: 36 g · Carbs: 19 g