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Crispy iceberg lettuce with creamy dressing

updated

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Ingredients for 4 servings:

  • 1 head of iceberg lettuce
  • 1 avocado(s), ripe
  • 2 tomatoes
  • 2 eggs, hard-boiled
  • 60 ml cream
  • 50 ml milk
  • 1 tsp, leveled salt
  • ¾ tsp sugar
  • 1 pinch(s) of pepper (strong pinch)
  • 1 tsp mustard
  • ½ tsp sweet paprika powder
  • ½ tsp curry powder
  • 1 clove(s) garlic
  • 1 dash of lemon juice (approx. 1 – 2 tbsp)
  • some sunflower seeds for sprinkling

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

my favorite salad – also as a main course

Shred the iceberg lettuce, wash it, and spin it dry. Halve the avocado, peel it, and remove the pit. Cut the flesh into pieces. Wash the tomatoes and quarter and dice them, as well as the hard-boiled eggs. For the dressing, combine the listed ingredients. Add to the prepared salad ingredients and mix well. Serve sprinkled with sunflower seeds. The salad is suitable as a side dish, but also perfectly suited as a main course, for example, with ciabatta.

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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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Crispy iceberg lettuce with creamy dressing