Muscat salad in baby currant lettuce

Name: muscat salad in baby currant lettuce
Cook time: 30 min
Total time: 150 min
Yield: 10
Cuisine: Dutch
Ingredients: 1 kg sticking potato; jazz apple or other fresh sweet apple; 160 g gherkin sweet and sour; 320 g silver onion sweet sour leaked out; 1 small onion; 200 g lean corned beef in tin; 8 el mayo generous (mayonnaise) jar of 350 ml; tl salt; 2 head baby cream lettuce; 125 g romatomat; 15 g fresh parsley

Salad with potato, apple, pickles, silver onions, corned beef, romaatjes and baby romaine

Ingredients

Kitchen Stuff

1 food processor

Directions

Peel the potatoes and boil them in water with salt in 20 minutes until done. Drain and cool in 2 hours.
Remove the bell house from the apple. Put with the pickles, onions and onions in the food processor and grind with the pulse button.
Put the potatoes with the corned beef in a bowl and mix. Add the pickle onion mixture and the mayonnaise. Mix and season with salt and pepper.
Remove the leaves of lettuce. Cut the tomatoes into quarters and remove the seed lists. Slice the leaves of the parsley.
Spoon the salad in the lettuce leaves and garnish with the tomato and parsley.