John Myers
Contents
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Ingredients
- 1 small Half of the iceberg lettuce
- 1 Medium carrot
- 6 Cherry tomatoes
- 0,5 small Onion
- 2 Boiled eggs
- 15 fresh Wild garlic leaves
- 1 Roast Chicken Breast
- 1 blob Mayonnaise
For the salad dressing:
- 1 tbsp Red wine vinegar
- 1 tbsp Freshly squeezed lemon juice
- 3 tbsp Walnut oil
- 1 pinch Salt
- 1 pinch Pepper
- 2 pinches Sugar
Instructions
- Wash half the iceberg lettuce, cut into strips and spin dry; Divide between two large deep plates, peel and finely grate the carrot, then place in the middle of the salad.
- Wash the cherry tomatoes and cut them in half, placing them around the salad at equal intervals. Cut half the onion into very fine strips, then spread over the tomatoes. Peel the eggs, cut sixths and place between the half tomatoes.
- Wash the wild garlic very cold, shake it dry, cut away the stems up to the base of the leaves and cut the rest of the leaves rolled up lengthways into fine strips. Position the strips around the carrots. Let the salad cool in the refrigerator for 30 minutes, then it tastes fine and crispy.
- During this time, mix the ingredients for the salad dressing together. The sauce is only spilled over the salad plate shortly before serving.
- There was also a grilled breast of the chicken (a leftover because a whole chicken is always too much for us) - I cut it diagonally into strips and placed it on the salad, topped with a small dollop of mayonnaise and the remaining strips of wild garlic sprinkled we really "enjoyed" the fresh spring salad.
- A few slices of freshly baked baguette are of course also included.
Nutrition
Serving: 100gCalories: 436kcalCarbohydrates: 3.1gProtein: 0.7gFat: 47.1g
