Colorful Salad Plate

Summary

Ingredients

For the salad:

• 1 small lettuce (s)
• 1 box cress
• 0.5 ½ cucumber (s)
• 250 g strawberries
• 500 g asparaus, cooked firm to the bite

For the dressing:

• 75 ml raspberry vinegar or strawberry vinegar
• salt
• pepper from the grinder
• 0.5 teaspoon ½ honey
• 2 dashes Tabasco
• 75 ml oil (grape seed oil)
• 1 bunch chives
• 1 shallot (s)

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Instructions

1. Sort out the lettuce, wash it and chop it into bite-sized pieces. Sort, wash and roughly cut the cress. Wash the cucumber, cut in half and cut into thin slices. Sort, wash and halve the strawberries, cut the asparagus into bite-sized pieces.
2. Put the salad ingredients in a bowl and mix gently.
3. For the dressing, season the raspberry or strawberry vinegar with salt and pepper and round off with honey and Tabasco. Stir in the grape seed oil drop by drop. Peel and finely chop the shallots and mix in with the washed and cut chives.
4. Drizzle the dressing over the salad, let it steep for a moment, arrange decoratively, garnish and serve immediately with freshly roasted baguette.
5. We fried a turkey escalope with it.