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. saute 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/
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 374 (100%)|
|Amt Per Serving||% DV|
|Total Fat 41.9g||56 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 21.9g|
|Cholesterol 0mg||0 %|
|Sodium 1.3mg||0 %|
|Potassium 4.7mg||0 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.7g|
|Protein 0g||0 %|
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Calories per serving: 374
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