vegetable salad

Ingredients for 4 servings:

• 2 bunch radishes
• 1 zucchini
• 2 tomatoes
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green or red
• 1 small kohlrabi
• 1 bunch of chives
• ½ bunch of dill
• ½ box of cress
• 6 tbsp sour cream
• 1 tbsp mustard, medium hot
• 6 tbsp oil
• 1 tbsp vinegar
• salt and pepper
• Iceberg lettuce or other leaf salads of your choice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash the vegetables, quarter the tomatoes, thinly slice the radishes, dice the zucchini, coarsely grate the kohlrabi, and slice the bell peppers. Wash and dry the dill and chives, finely chop the chives, and trim the cress with scissors. Place the vegetables in a bowl. For the dressing, season the sour cream, vinegar, and mustard generously with salt and pepper, stir to combine, and slowly add the oil. Whisk vigorously. Fold in the dill and chives and pour over the vegetables, tossing, and let stand for about 30 minutes. Arrange lettuce leaves of your choice on 4 plates and top with the salad. Toasted baguette slices go perfectly with this.