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Fresh summer salad

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Ingredients for 2 servings:

  • 1 head of Lollo Bianco or 2 bags of mixed leaf salad
  • 1 can of corn (medium can)
  • 1 bowl of cocktail tomatoes
  • 1 pineapple, peeled or from the can
  • ½ cucumber(s)
  • 1 sheep’s cheese
  • 250 g chicken breast fillet(s)
  • 250 g mushrooms, small brown
  • 2 garlic cloves
  • 1 bag(s) of ready-made salad dressing mix (e.g. Italian herbs)
  • e.g. olive oil
  • e.g. balsamic vinegar
  • some honey
  • some mustard, medium hot
  • salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

ideal for warm summer evenings

Wash the lettuce, dry it, and tear it into small pieces if necessary. Wash and halve the tomatoes, dice the pineapple. Peel and dice the cucumber, and dice the feta cheese. Clean, pat dry, and halve the mushrooms. Finely chop the garlic. Trim any fat, etc., from the chicken breast fillet and roughly dice it. Combine the lettuce, tomatoes, corn, pineapple, cucumber, and feta cheese in a large bowl. Then divide between two large, deep plates. The dressing is a bit of a matter of taste (I can’t give exact quantities). In a blender (or an empty bottle), add olive oil (about three large shot glasses), a little less balsamic vinegar, the ready-made mix, and a good dash of mustard and honey. Shake the whole thing thoroughly until smooth. Season to taste! You can always add more oil, vinegar, mustard, and honey to taste. The dressing should be sweet and spicy afterward, so don’t be afraid of the mustard; the honey will bring it all out. It’s all about experimentation… Brown the meat, mushrooms, and garlic in hot olive oil, seasoning with salt and pepper. Toss the dressing again. Divide the meat and mushrooms among the salad on plates; a little cooking fat doesn’t hurt. Drizzle with the dressing, and you’re done. Serve with a baguette. This recipe is for two people and is very filling, making it a complete meal. The salad tastes wonderfully fresh, especially in the summer evening on the terrace with a glass of white wine. It’s also an excellent starter for several people.

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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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