Salad of Lamb Fillet with Crisp Vegetables And Herbs

4 servings

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Salad of Lamb Fillet with Crisp Vegetables And Herbs Ingredients

4 sm Lamb fillets	2 tb Balsamic vinegar
2 tb Light olive oil	2 tb Water
4 Good handfuls of mixed salad	6 tb Olive oil
Radicchio)	VEGETABLES
2 Leaves of mint; chopped	1 sm Leek; rinsed and cut into
2 Sprigs dill; chopped	; fine strips
6 Basil leaves; chopped	1 sm Red pepper; cut into cubes
2 Sprigs coriander; chopped	1 sm Courgette; cut into cubes
1 lg Shallot; peeled and finely	50 ml Olive oil
; diced	Oil for deep frying

Instructions for Salad of Lamb Fillet with Crisp Vegetables And Herbs

Wash and dry all of the salad leaves. Set aside. Heat the oil in a deep fryer to 180C. Deep fry the leeks until lightly browned and crisp then drain them on absorbent paper, deep fry the parsley directly afterwards and drain. Saut? the lamb fillets in the olive oil for about 2 minutes each side, season well and keep warm. Make a vinaigrette with the balsamic vinegar, water and olive oil, toss the salads, herbs and shallots through this and season well with salt and pepper. Serve the salad with the lamb, vegetables and a few swirls of olive oil and balsamic vinegar around the outside. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: LambCuisine: Uncategorized

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