Salade À La Côte De Boeuf Recipe
Roquette, patate Gabrielle, raifort et parmesan
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Ingredients
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Salad Components
Method
Preparation
- 1
Prepare the Potatoes
Wash the Gabrielle potatoes thoroughly and cut them into small cubes. Boil them in salted water until tender, about 15-20 minutes. Drain and allow to cool.
- 2
Mix the Salad
In a large bowl, combine the arugula, cooled potato cubes, and horseradish.
- 3
Dress the Salad
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- 4
Add Parmesan
Shave the parmesan cheese over the top of the salad before serving.