Potato Slices with Vegetables
Ingredients
- Ingredients
- 5 large, waxy potatoes
- 1 large carrot
- 2 bunches scallions
- 2 Tomatoes
- 6 green Asparagus
- ½ bunch Chervil
- 2 Basil (leaves)
- 1 tsp Herb mustard
- salt
- peppers
- sugar
- 1 Tbsp balsamic vinegar
- 4 Tbsps lemon juice
- 6 Tbsps olive oil
Preparation steps
Scrub potatoes and cook in salted water for about 30 minutes or until tender. Drain and peel, let cool. Cut into 20 approximately equal slices.
Rinse scallions and cut white and light green parts into about 0.5 cm (approximately 1/5 inch) pieces. Rinse and quarter tomatoes, remove seeds and cut into 0.5 cubes (approximately 1/5 inch). Rinse asparagus, peel bottom thirds of stalks and trim woody ends. Cook in salted boiling water for about 10 minutes or until al dente, drain, rinse in cold water and drain again. Cut into small cubes. Chop half of chervil and basil leaves finely and mix with vegetables.
Whisk mustard with balsamic vinegar, lemon juice and 2 tablespoons of oil, season with salt , pepper and sugar. Toss vegetables with the dressing and let stand for about 30 minutes.
Heat remaining oil in a pan and cook potato slices, few at a time, until golden brown on both sides. Drain on paper towels. Arrange potato slices, side by side, on a serving plate and top with vegetables. Garnish with chervil leaves and serve.
