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Early summer salad

updated

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Ingredients for 4 servings:

  • ½ iceberg lettuce
  • 2 tomatoes
  • ½ can of corn
  • ½ cucumber(s)
  • ½ bunch chives
  • ½ bunch parsley
  • ½ bunch radishes
  • ½ cup sour cream
  • ½ bunch of spring onions
  • some vinegar
  • oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the iceberg lettuce and cut into strips. Trim the radishes and wash the tomatoes, then slice both. Wash and slice the cucumber. Finely chop the spring onions. Place everything in a large bowl. Pour the corn into a sieve and rinse briefly, drain, and add to the salad. Finely chop the parsley and chives. Mix the sour cream with a little vinegar and oil and add the herbs. If the dressing is still too thick, add a little mineral water. Season with salt and pepper and toss into the salad.

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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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