John Myers
Large Summer Salad – Cool and Refreshing …
The perfect large summer salad – cool and refreshing … recipe with a picture and simple step-by-step instructions.
For the vinaigrette:
- 3 small Tomatoes
- 0,5 Green pepper
- 0,5 Cucumbers
- 0,5 Onion
- 2 cold Grilled chicken breasts
- 3 tablespoon Freshly squeezed lemon juice
- 4 tablespoon Olive oil
- 0,5 Diced onion
- 1 teaspoon Salad herbs
- 1 teaspoon Black pepper from the mill
- 1 teaspoon Salt
- 1 teaspoon Sugar
- Pour all the ingredients for the vinaigrette into a screw-top jar, close the jar with the lid and shake vigorously. Let cool in the fridge.
- Remove the outer leaves from the romaine lettuce, then halve lengthways and cut across into wide strips. Halve the tomatoes and cut the hard wedges out of the middle.
- Cut the peppers into segments, remove the seeds and white skins, wash and then cut into very thin strips. Slice the cucumber with the skin into wafer-thin slices. Cut half the onion into fine slices, the rest is diced and used for the sauce.
- Cut the chicken breasts into fine slices with a very sharp knife.
- Now distribute the lettuce on two very large plates, with tomatoes and cucumber next to them and arrange the pepper and onion strips over the romaine lettuce, then sprinkle everything with a few splashes of very cold water, put the chicken on top and leave the plates in the for at least 30 minutes Put in the fridge.
- Just before consumption, bring the salad with the vinaigrette to the table, drizzle with the sauce and enjoy with fresh baguette slices. We don’t need anything else on hot summer days.
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