Summary

Ingredients

• 2 bunch radishes
• 1 zucchini
• 2 tomato (s)
• 1 yellow pepper (s)
• 1 bell pepper (s), green or red
• 1 small kohlrabi
• 1 bunch chives
• 0.5 ½ bunch dill
• 0.5 ½ box cress
• 6 tablespoon sour cream
• 1 tablespoon mustard, medium hot
• 6 tablespoon oil
• 1 tablespoon vinegar
• salt and pepper
• Iceberg lettuce, or other leaf salads your choice

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Instructions

1. Wash the vegetables, cut the tomatoes into eighths, cut the radishes into thin slices, grate the zucchini, coarsely grate the kohlrabi and cut the peppers into strips. Wash and dry the dill and chives, cut the chives into rolls, chop up the dill, cut off the cress with the scissors. Put the vegetables in a bowl.
2. For the dressing, season the sour cream, vinegar and mustard well with salt and pepper, stir and slowly add the oil. Beat vigorously with a whisk. Fold in the dill and chives and pour over the vegetables, fold in and let steep for about 1/2 hour.
3. Arrange the lettuce leaves of your choice on 4 plates and spread the salad on top.
4. Toasted baguette slices go well with it.