Kachumbari  

Salad from Luik
 
  • 4 TOMATOES, sliced
  • 2 ONIONS, chopped
  • 4 CARROTS, grated
  • JUICE OF 1 LEMON
  
  • 4 POTATOES
  • 2 TOMATOES, cubed
  • 200 GRAM FRENCH BEANS, halved and cooked 10 minutes
  • 1 ENDIVE, sliced
  • 125 GRAM BACON, cubed
  • 1 TBSP VINEGAR
  • 1 TBSP SUNFLOWER OIL
  • 1/4 LEEK, chopped
  • 1 TSP TARRAGON LEAVES
  • LETTUCE LEAVES
Mix the tomatoes with the onions and pepper and salt to taste and arrange this on a plate with the carrots on the side. Sprinkle with lemon juice.

Stir fry the bacon and leek for 5 minutes. Take them out of the pan, add the oil and the vinegar and heat this half a minute to be used as dressing. Cook the potatoes 20 minutes, peel them and slice them. Mix all ingredients except the lettuce leave, add pepper and salt to taste and pour the dressing on top. Arrange the lettuce on a large plate and put the salad on the lettuce.


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