Lamb's Lettuce and Mushroom Salad
Ingredients (Serves 2)
- 2 small potatoes
- 1 pack of lamb's lettuce
- 1 handful of button mushrooms
- 2 tablespoons sunflower oil
- 1 teaspoon raspberry vinegar
- Salt, Pepper
- Herbes de Provence
Preparation
- Bring a pot of water to a boil and cook the potatoes with their skin on for about 10 minutes. Set aside. Wash and dry the lamb's lettuce.
- Peel, rinse, and thinly slice the mushrooms. Sauté them in a non-stick pan with a pinch of salt, pepper, and Herbes de Provence until they release all their water, without adding any fat.
- In a small bowl, mix the sunflower oil with raspberry vinegar. Season with salt and pepper.
- Cut the potatoes into quarters, keeping the skin on.
- In a salad bowl, combine the lamb's lettuce, warm herbed mushrooms, and potato quarters. Drizzle with the vinaigrette and mix well.
- Serve immediately and enjoy!