Romaine lettuce hearts and chicory salad with diced bell peppers

Ingredients for 2 servings:

• 1 romaine lettuce heart(s)
• 1 chicory
• ¼ bell pepper(s), red
• 1 tbsp herb vinegar
• 1 tbsp water
• 2 tbsp rapeseed oil
• 1 tsp, leveled salad herbs
• 1 tsp mustard, grainy
• 1 pinch(s) of sugar
• 1 tsp, leveled herb salt
• ¼ tsp white pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Remove the leaves from the romaine lettuce, wash, remove the stalk, and cut the leaves crosswise into 5 mm strips. Wash the chicory, halve it lengthwise, remove the stalk into wedges, and cut the cobs crosswise into 2 cm strips. Wash, deseed, and dice the bell peppers. For the dressing, thoroughly mix all ingredients except the oil, then slowly stir in the oil. Combine the romaine lettuce and chicory in a serving bowl, pour the dressing over the lettuce, and let it sit. Sprinkle the bell peppers over the lettuce before serving.