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Creating the Salad:

  • Iceberg Lettuce 1.2 kg

Tomato Marinade:

  • Cherry Tomatoes 300.0 g
  • Garlic, fresh, chopped 15.0 g
  • Thyme, fresh, chopped 15.0 g
  • Balsamic vinegar 25.0 ml

To Finish:

  • Vinegar 250.0 ml
  • Water 250.0 ml
  • Sugar 250.0 g
  • Red onion, thinly sliced 400.0 g
  • Carrots 200.0 g
  • Cucumber 100.0 g
  • Radish, red 100.0 g
  • French dressing 150.0 g
  • Parsley, fresh 25.0 g
  1. Creating the Salad:

    • Cut iceberg into wedges and dip it into ice icy water.
  2. Tomato Marinade:

    • Marinade tomato with garlic, thyme and balsamic vinegar.
  3. To Finish:

    • Garnish each iceberg with pickled onion, tomato and vegetable and finish withFrench dressing and chopped parsley.
  4. Chef's Advice:

    • Dip Iceberg in an Ice water to make it super chilled.