Ingredients
Creating the Salad:
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Iceberg Lettuce 1.2 kg
Tomato Marinade:
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Cherry Tomatoes 300 g
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Garlic, fresh, chopped 15 g
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Thyme, fresh, chopped 15 g
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Balsamic vinegar 25 ml
To Finish:
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Vinegar 250 ml
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Water 250 ml
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Sugar 250 g
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Red onion, thinly sliced 400 g
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Carrots 200 g
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Cucumber 100 g
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Radish, red 100 g
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Parsley, fresh 25 g
Preparation
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Creating the Salad:
- Cut iceberg into wedges and dip it into ice icy water.
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Tomato Marinade:
- Marinade tomato with garlic, thyme and balsamic vinegar.
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To Finish:
- Garnish each iceberg with pickled onion, tomato and vegetable and finish with Best Foods French Dressing and chopped parsley.
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Chef's Advice:
- Dip Iceberg in an Ice water to make it super chilled.
