Postelein Salad on Potato Vinaigrette

Summary

Prep Time	20 mins
Cook Time	15 mins
Total Time	35 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

For the salad:

For the vinaigrette:

Moreover:

1 pack meat substitutes (vegan fillet strips)

Instructions

Clean, wash and drain the lettuce. Peel the shallot and cut it into fine cubes. Halve the tomatoes. Make a vinaigrette from the shallot cubes, vinegar, oil, salt and pepper. Marinate the lettuce and cherry tomatoes with it.
For the potato vinaigrette, peel the potatoes and cut into cubes. Wash and chop the chives or parsley. Peel the shallots and cut into fine cubes. Sweat the sunflower oil in a pan and deglaze with the vegetable stock, stock or water. Add the potato cubes and cook in them for about 10 - 12 minutes. Mix with the chives or parsley and season to taste with vinegar, olive oil, salt and pepper.
Finally, lightly fry the vegetarian fillet strips in a pan.
Mix the salad with the vinaigrette and spread the fillet strips on top as a topping.
Tip: Non-vegetarians can also use strips of bacon.

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