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🥗 Fresh salad with potatoes, radishes, and green asparagus

166 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking potatoes
• salt
• 250 g green asparagus
• 1 bunch radishes
• 2 garlic cloves
• 1 shallot
• 2 tbsp sesame oil
• 100 ml red wine vinegar
• 150 ml vegetable broth
• 1 bay leaf
• pepper (from the mill)
• 5 sprigs coriander
• coriander

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for 20 to 25 minutes until tender.
3. 3. Wash the green asparagus.
4. 4. Peel the bottom third of the asparagus stalks.
5. 5. Shave the asparagus stalks into paper-thin, diagonal slices.
6. 6. Wash the radishes.
7. 7. Remove the stems and roots of the radishes.
8. 8. Shave the radishes into thin slices.
9. 9. Peel the garlic and the shallot.
10. 10. Finely dice the garlic and the shallot.
11. 11. Heat the oil in a pot.
12. 12. Sauté the garlic and shallot for 1 to 2 minutes until translucent.
13. 13. Deglaze the pan with vinegar and broth.
14. 14. Add the bay leaf to the liquid.
15. 15. Season the marinade with salt and pepper.
16. 16. Simmer the marinade for 15 to 20 minutes over medium heat.
17. 17. Wash the cilantro leaves.
18. 18. Shake the cilantro dry.
19. 19. Pluck the cilantro leaves from the stems.
20. 20. Finely chop the cilantro leaves.
21. 21. Drain the cooked potatoes.
22. 22. Rinse the potatoes with cold water to cool them down.
23. 23. Peel the cooled potatoes.
24. 24. Slice the potatoes.
25. 25. Pour the warm marinade over the potato slices.
26. 26. Let the potatoes marinate for at least 30 minutes.
27. 27. Fold in the asparagus slices, radish slices, and chervil.
28. 28. Finally, adjust the seasoning of the salad with salt and pepper.
29. 29. Fill the salad into small bowls.
30. 30. Garnish the salad with the fresh cilantro leaves.
31. 31. Serve the salad.

Nutrition per serving

• kcal: 166
• Protein: 5 g · Fett/Fat: 5 g · Carbs: 23 g