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Lollo Rosso with cucumber in yogurt-mustard dressing

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Ingredients for 2 servings:

  • ½ head of Lollo Rosso
  • ¼ cucumber(s)
  • 2 tbsp pumpkin seeds
  • 150 g yogurt (3.5%), set
  • 2 tbsp vinegar
  • 1 tbsp mustard
  • 1 pinch(s) of sugar
  • 2 tbsp chives or dill, freshly chopped
  • e.g. salt and pepper

Instructions

Working time approx. 12 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 17 minutes

Clean and wash the Lollo Rosso. Peel the cucumber and cut it into julienne strips. Roast the pumpkin seeds in a dry pan. Stir together the dressing ingredients and season to taste. First, divide the salad between plates or bowls, then arrange the cucumbers on top. Pour the dressing over the salad. Finally, scatter the roasted pumpkin seeds over 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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