Summary

Ingredients

• 1 iceberg lettuce
• 1 red pepper (s)
• 2 stalks celery
• 5 radishes
• 2 spring onion (s)
• 1 handful pine nuts, (roasted in a pan)
• 1 handful walnuts, (finely crumbled)
• chives
• 2 tablespoon vinegar, (table vinegar)
• 1 teaspoon mustard (herb mustard)
• salt and pepper
• 5 tablespoon oil, (sunflower oil)
• 1 tablespoon pumpkin seed oil
• sugar

Print Recipe Pin Recipe

Instructions

1. Wash the iceberg lettuce and pluck it into bite-sized pieces. Wash, core and cut the peppers into small cubes. Wash the celery and cut into small slices. Wash the radishes and cut into small sticks. Wash the spring onions and cut into small rolls. Carefully roast the pine nuts in a pan without fat - they burn easily! Crumble the walnuts into small pieces. Cut the chives into small pieces. Put everything in a salad bowl.
2. For the sauce, mix the table vinegar with the herb mustard and season with salt, pepper and sugar. Then add the sunflower oil and the pumpkin seed oil and stir everything together.
3. Just before serving, pour the sauce over the salad and mix well.