Salata od matilovca i krompira (Lamb's lettuce with potatoes salad)

Sastojci: 100 g matilovca, 1 veci krompir, 2 jaja (opciono) + 1 kasicica soli + 1 kasicica sirceta, 2 cena belog luka, 1 salot luk (banana luk), 1 kasika soka od limuna ili sirceta, 2 kašike maslinovog ulja.

Priprema:

1. Matilovac oprati I otresti vodu sa listova. Krompir oprati, oljustiti i iseci na kocke. Salot luk i beli luk oljustiti i sitno iseckati. Pomesati maslinovo ulje I sok od limuna.

2. U serpu staviti krompir I preliti hladnom vodom I pustiti da prokljuca. Smanjiti na srednju temperaturu (4) I kuvati dvadesetak minuta, ili dok krompir me bude gotov. Procediti vodu i ostaviti da se ohladi.

3. U drugu serpicu staviti jaja I preliti hladnom vodom, da prekrije jaja za 3 cm I pustiti da prokljuca. Smanjiti na srednju temperaturu (4) I kuvati (od momenta kljucanja) 10 do 12 minuta. U vodu mozete Dodati so I sirće na 1 L vode.

4. Ocediti vodu I preliti jaja hladnom vodom, da se prekine proces kuvanjs. Kad se jaja ohlade, oljustiti ih I iseci belanca na kocke, a žumanca izmrviti. 

5. U ciniji pomesati krompir, jaja, matilovac salatu, salot luk i beli luk.

6. Preliti mesavinom maslinovog ulja I soka od limuna i promesati.

Napomena: ako koristite svez sok od limuna, salatu morate pojesti u roku od 24 sata. Ako koristite sirće mozete je cuvati u frizideru 5 dana.

Ingredients: 100 g of lamb's lettuce, 1 large potato, 2 eggs (optional) + 1 teaspoon of salt + 1 teaspoon of vinegar, 2 cloves of garlic, 1 shallot (banana onion), 1 tablespoon of lemon juice or vinegar, 2 tablespoons of olive oil.

Preparation:

1. Wash lamb's lettuce and shake off the water from the leaves. Wash, peel and cut the potatoes into cubes. Peel and finely chop the shallot and garlic. Mix olive oil and lemon juice.

2. Put the potatoes in a saucepan and cover with cold water and let it boil. Reduce to medium temperature (4) and cook for about 20 minutes, or until the potatoes are cooked. Strain the water and leave to cool.

3. Put the eggs in another pot and cover with cold water, 3 cm above eggs and let it boil. Reduce to medium temperature (4) and cook (from the moment of boiling) for 10 to 12 minutes. You can add salt and vinegar to 1 L of water.

4. Drain the water and pour cold water over the eggs to stop the cooking process. When the eggs cool down, peel them and cut the egg whites into cubes, and crumble the egg yolks.

5. Mix potatoes, eggs (if using), lamb's lettuce salad, shallots and garlic in a bowl.

6. Pour over the mixture of olive oil and lemon juice or vinegar and stir.

Note: if you are using fresh lemon juice you have to eat salad within 24 hours. If you are using vinegar you can keep it in the fridge for 5 days.