Summary

Ingredients

For the salad:

• 250 g Postelein
• 1 shallot (s)
• 12 cherry tomatoes or date tomatoes
• 20 g balsamic vinear, lihter
• 10 g sunflower oil
• Salt and pepper from the mill

For the vinaigrette:

• 300 g potato (s)
• 0.25 ¼ bunch chives or parsley
• 2 shallot (s)
• 30 g sunflower oil
• 150 ml vegetable stock or water
• 40 g balsamic vinear, lihter
• 30 g olive oil
• Salt and pepper from the mill

Moreover:

• 1 pack meat substitutes (vegan fillet strips)

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Instructions

1. 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.
2. 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.
3. Finally, lightly fry the vegetarian fillet strips in a pan.
4. Mix the salad with the vinaigrette and spread the fillet strips on top as a topping.
5. Tip: Non-vegetarians can also use strips of bacon.