Property extension

Ingredients for 4 servings:

• 1 head of radicchio
• 1 bunch of spring onions
• 200 g tomatoes (date tomatoes), possibly more
• 1 tbsp parsley, fresh
• ½ cup sour cream or natural yogurt
• 200 g cooked ham (back ham)
• 6 slices of strong cheese (e.g. Maasdam, Emmental, Grünländer)
• 1 can tuna in its own juice
• 1 bunch of radishes
• 1 pinch of mustard, medium hot
• 1 bag(s) of ready-made salad dressing mix
• 1 pinch(s) of sugar, small pinch
• possibly balsamic vinegar (peach balsamic vinegar)

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Summer salad

Wash, trim, and tear the lettuce into small pieces. Trim the dark green parts of the spring onions, trim the rest, and cut into small rings. Score the tomatoes crosswise, peel them, and cut into small slices or pieces. Wash the radishes and cut into small pieces. Cut the ham and cheese into small strips. Drain the tuna well and shred it. Place all ingredients in a large bowl and mix. In a tall, lidded container (a shaker works best), add the sour cream or yogurt, mustard, parsley, and chives (if desired), a pinch of sugar, and the ready-made mix. Do not add salt! Put the lid on and shake thoroughly, then pour over the salad. If desired, you can add a drop or two of peach balsamic vinegar to taste. If the dressing has become too thick, simply add a little water and shake again. Mix everything thoroughly and let it sit in the refrigerator for at least 2 hours. This goes best with hearty farmhouse bread, but a piece of pan-fried meat or fish would also work. It’s quicker than I can write here—and tastes absolutely delicious on hot days.