Ceniel`s Summer Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pomegranate
- 1 large head lettuce (s)
- 3 chicory
- 100 g cooked ham (butcher`s ham)
- 250 g mushrooms
- 1 box cress
- 1 bunch radishes
- 100 ml balsamic vinegar
- 5 tablespoon olive oil
- 6 teaspoons raw cane sugar
- Salt and pepper, black
- Cayenne pepper
- Garden herbs, TK
Print Recipe
Pin Recipe Instructions
- Clean the pomegranate and set the stones aside. Clean the lettuce and cut the chicory into cubes. Remove the bitter stalk in the middle.
- Cut the butcher`s ham into thin cubes and set aside. Cut the cress and set it aside.
- Cut the mushrooms into slices and fry them in a pan with a little olive oil.
- Put all the prepared ingredients in a large bowl.
- For the salad dressing, mix the balsamic vinegar with the olive oil and raw cane sugar. Stir until the sugar is completely dissolved. Season to taste with salt, pepper and cayenne pepper.
- If you like, you can add frozen garden herbs to the dressing. Pour the dressing over the salad and mix everything well.
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