Name: Spring salad
Ingredients: 2 EL balsamico; some freshly pressed lemon juice; 1 tbsp honey; 1 tsp mustard; salt and pepper; 3 tbsp rape oil; 3 tbsp olive oil

Ingredients

approx. 500 g mixed Babyleaf lettuce (Salanova®, butterhead, oakleaf or leaf lettuce)
10 cocktail tomatoes
1 bunch of radish
2 carrots
1 kohlrabi
2 spring onions
½ bunch of chives
½ carton of cress

Dressing ingredients

2 EL balsamico
some freshly pressed lemon juice
1 tbsp honey
1 tsp mustard
salt and pepper
3 tbsp rape oil
3 tbsp olive oil

Author of this recipe

Wiebke Kretschmann

Food blogger / food writer

I have always been fascinated by the fact that one little seed turns into a big plant that produces incredibly delicious vegetables. It is sensational, that you can harvest for weeks many... Read more

You can really taste the spring - fresh lettuce in combination with radish, tomatoes, carrots and kohlrabi.

Rating

Preparation

Wash and drain the lettuce.
Wash the remaining vegetables.
Quarter the tomatoes and cut the radish in slices.
Cut the carrots and kohlrabi in sticks.
Cut the spring onions and chive in small rings.
For the dressing whisk Balsamico, lemon juice, honey, mustard, salt and pepper till it’s creamy. Season to taste.
Toss lettuce, tomatoes, radish, carrots, kohlrabi and spring onions gently. Add half of the herbs (chives and cress).
Arrange in a bowl and garnish with the remaining herbs.