Brush the potatoes thoroughly and cook them in salted water until they are firm to the bite, cut into slices that are not too thin. (We eat the potatoes with their skin on, if you like peeling them of course)
Finely chop the shallots, garlic, parsley and tarragon.
Cut black olives from the stone. Roughly tear the basil.
Roast the pumpkin and pine nuts with the chopped walnuts in a hot pan without fat.
Warm up the vegetable stock slightly, add the shallots and garlic, put together with the olive oil in a screw-top jar, shake vigorously (so that the stock and oil mix) and gradually pour over the still hot potatoes. Stir, season well with salt and pepper and, if possible, let it steep for one night.
Clean, wash and dry the field and frisee lettuce. Halve the cherry tomatoes, do not dice the buffalo mozzarelle too finely.
Add the pesto rosso to the potatoes, mix well.
Then add the lettuce, roasted kernels / nuts, cherry tomatoes, buffalo mozzarelle, olives, basil, tarragon and parsley, mix everything in carefully. Finished!
If you like, you can add a little olive oil before serving.
We also like the salad with rocket. But then we take 1 large bunch of rocket and a large bunch of basil, which we only roughly tore.
If you like, you can prepare the pesto rosso yourself from sun-dried tomatoes, olive oil, pine nuts or cashew nuts, season with S&P and add some grated Parmesan.
The salad can be easily modified depending on your taste and season. It also tastes good with roasted salted chilli almonds and strips of chicken breast.
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