Mullet Roe and Romaine Potato Salad
Recipes
Recipe content on this page is illustrative sample content.
Warm boiled potatoes and crisp romaine tossed with olive oil, lemon and sliced mullet roe.
Ingredients
- Potatoes 3 medium (about 400 g)
- Romaine lettuce 3 leaves
- Lemon juice 1 tsp
- Salt and black pepper to taste
- Mullet Roe marinate in Olive Oil about 30 g of roe, plus 1 tbsp of the oil
Steps
- Peel the potatoes and cut them into 3 cm pieces.
- Put them in a pot with cold water to cover and a pinch of salt. Bring to a boil and cook for about 12 minutes, until a skewer goes through easily.
- Drain, return the potatoes to the pot over low heat for 30 seconds to dry them, then let them cool slightly.
- Tear the romaine into bite-size pieces and put it in a bowl. Slice the mullet roe thinly.
- Add the potatoes, the oil from the jar, the lemon juice, salt and pepper, and toss gently.
- Plate the salad and arrange the sliced mullet roe on top.