Enjoy this delicious yoghurt salad with lamb’s lettuce, vitelotte potato, red onion, cranberries and violet sprouts.
Ingredients for 4 people
2 tbsp. cider vinegar 2 stirred yoghurts Fleur de sel Pepper from the mill
Sweet salad with yoghurt sauce
Wash and cook the potatoes in steam or boiling water. Drain them and let them cool (about 30 minutes). Peel and slice them. Wash and spin-dry the salad. Peel and slice the red onion into rings. Prepare the yoghurt sauce: in a bowl, place the fleur de sel, pepper, vinegar and yoghurt. Mix and adjust the seasoning to taste.
Place the lamb’s lettuce, potato and onion rings and sprouts on each plate.
Sprinkle with cranberries and yogurt sauce.
Enjoy your meal!
Recipe: A. Beauvais, Photo: F. Hamel