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🍽️ Spring Salad with New Potatoes

235 kcal · 30 min · 4 servings

Ingredients

• 500 g small, new potatoes
• 300 g mixed salad (e.g. corn salad, Lollo Rosso and 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
• pepper (from the mill)
• 1 pinch sugar
• lemon balm
• basil

Instructions

1. 1. Peel the new potatoes.
2. 2. Place them in a pot of salted water.
3. 3. Boil the potatoes for about 20 minutes until tender.
4. 4. Let the potatoes cool down.
5. 5. Wash the mixed leaf salads.
6. 6. Remove tough stems or wilted leaves.
7. 7. Tear the leaves into small pieces.
8. 8. Wash the fennel.
9. 9. Remove the tough cores.
10. 10. Cut the fennel into quarters.
11. 11. Slice the quarters into thin strips.
12. 12. Put the herbs and capers into a bowl.
13. 13. Add the olive oil.
14. 14. Add the lemon juice.
15. 15. Add the balsamic vinegar.
16. 16. Stir the ingredients for the dressing well.
17. 17. Season with salt.
18. 18. Season with pepper.
19. 19. Season with a pinch of sugar.
20. 20. Take four plates.
21. 21. Decoratively arrange the leaf salad on the plates.
22. 22. Place the cooled potatoes on top.
23. 23. Place the fennel strips on top.
24. 24. Drizzle the dressing over the salad.
25. 25. Chop the lemon balm and the basil.
26. 26. Sprinkle the herbs as a garnish over the dishes.
27. 27. Serve the salad immediately.

Nutrition per serving

• kcal: 235
• Protein: 4 g · Fett/Fat: 13 g · Carbs: 25 g