Red lettuce, strawberry and potato salad
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Salad
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Lettuce red variety 250 g
- Potato peeled 400 g
- Carrot peeled 100 g
- Strawberry hulled 200 g
- Black olives pitted 45 g
- Pine nuts 30 g
- Extra virgin olive oil 35 g
- White wine vinegar 15 g
- Parsley 3 g
- Salt 2 g
- Water cooking; drained 1200 g
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Method
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Cut the potato into 2 cm cubes. Cover with the water in a saucepan, add 1 g of salt and simmer for 12–15 minutes from boiling until tender. Drain and cool slightly.
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Wash and dry the lettuce and strawberries. Tear the leaves and quarter the strawberries. Grate the carrot.
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Toast the pine nuts in a dry pan over medium-low heat for 2–3 minutes, moving them constantly. Remove as soon as they start to colour.
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Mix the oil with the vinegar and remaining salt. Divide the lettuce, potato, carrot, strawberries and olives between four plates. Dress and finish with pine nuts and chopped parsley.
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