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SUMMER SALAD

Summer salad This salad made with summer's first fresh young tomatoes, cucumbers, radishes and green onions is perfect to be served with grilled fish or meat dishes.

butterhead lettuce
tomatoes
cucumber
radishes
onion or spring onion (green part)
Dressing I  —  mustard and cream dressing:
about 1 tbsp sweet Swedish/Finnish-type mustard
½ - 1 tbsp sugar
white pepper
cream
Dressing II  —  mustard and cream dressing with lemon and dill:
about 1 tbsp sweet Swedish/Finnish-type mustard
½ - 1 tbsp sugar
white pepper
cream
fresh lemon juice to taste
1 - 2 tbsp chopped fresh dill

Summer salad with creamy lemon and dill dressing Rinse and dry the vegetables. Tear the lettuce leaves in bite-size pieces. Cut the tomatoes in wedges, the radishes in thin slices and the cucumber in thin quarter-slices. Cut the onion or the green part of the spring onion in thin slices. Toss the ingredients in the salad bowl.

Prepare the dressing. In a small (coffee) cup or bowl, mix the sugar in the mustard, stirring until the sugar dissolves.

Stir in some cream, little at a time, until you get a suitable, pourable consistency. Season with pepper (and lemon juice and dill) and toss the sauce with the salad.

Serve with grilled salmon or beef tenderloin steaks or meatballs and potato puree.

Recipe source: family recipe.


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