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Cucumber and iceberg lettuce carpaccio with tomato tartar

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Ingredients for 2 servings:

  • ½ small cucumber(s)
  • 0.35 small iceberg lettuce
  • 2 tomatoes
  • 2 tbsp chives, fresh, chopped
  • 4 tbsp Balsamic vinegar bianco
  • 3 tbsp oil
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the cucumber and finely grate it. Wash the iceberg lettuce and cut it into square pieces. Wash the tomatoes, remove the stems, and finely dice them. Mix the dressing together and season to taste. Arrange the cucumber and iceberg lettuce fan-shaped on platters or plates. Season the tomato pieces with salt and pepper and pour the dressing over them. Sprinkle with chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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