100g Lamb’s lettuce
4 New potatoes
150g Slices of smoked duck breast
1 red onion
1tbsp. sherry vinegar
1tbsp. tablespoons Walnut oil
2tbsp. 1 tbsp Rapeseed oil
Rinse the potatoes and steam them for about 20 minutes, until tender. Let cool then cut them into cubes (you can keep the skin). Shell the nuts.
Rinse and wring out the lamb’s lettuce. Peel and finely chop the red onion. Pour the vinegar into a bowl and mix with salt and pepper then whisk with the oils.
Distribute the lamb’s lettuce on a serving platter, then add the potato cubes, smoked duck breast and chopped onion. Sprinkle with walnut kernels, sprinkle with the sauce and serve.
Tips and advice for Southwestern Salad:
Serve Southwestern Salad preferably warm.