Menu

Food, recipes and more

By Chef Chandan Prajapati

Iceberg, Green Bean and Tomato Salad

INGREDIENTS

Iceberg Lettuce - 2- 3 leaves

Tomato - 1

Green Beans - 3-4

Olives - 2 each

Croutons - 5-6

Olive Oil or Salad Oil - 1 tbsp

Lemon Juice - 1 tsp

Salt - to taste

Black pepper crushed - pinch

METHOD

1. Break the iceberg leaves with hands and dip in the ice water for a minute. Remove.

2. Cut the tomato into wedges. Boil green beans in salted water for a minute and put in the ice water. Remove the beans and cut into 2 inch.

3. Slice the olives into roundels. 

4. Make some croutons by cutting a white bread slice into small cubes and toasting it under salamander till the croutons are crisp.

5. Make a dressing by mixing olive oil, lemon juice, salt and pepper.

6. Mix all the vegetables and drizzle the dressing on top. Drop the croutons on top.

 

Go Back

Type your word

Views

373271