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Preparation
Cut the Speck Alto Adige PGI into thin slices. On the side, cut the potatoes with their peel into very thin slices (2 mm thick) with the metal slicer, placing them in warm water for 5 minutes. Drain them and pat them with a clean kitchen cloth until they are well dry. Pour a good amount of olive oil into a pan and heat to maximum 160°C, then add the potato chips. As soon as they stop sizzling and turn golden, remove them swiftly from the oil with a skimmer. Drain them of excess oil and place them on a plate previously covered with a sheet of absorbing kitchen paper. Wash and cut up the mixed salad leaves. Vinaigrette: Mix the vinegar with the horseradish and the oil. Arrange the Speck Alto Adige PGI slices at the centre of the serving dish. Over them place the mixed salad and cover with chips. Repeat this operation three times, each time using a slice of Speck Alto Adige PGI, until a small mound is obtained. Finish by seasoning it all with the horseradish vinaigrette.
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