This salad is a very easy, simple traditional dish that combines iceberg lettuce with cucumbers, boiled eggs, fresh herbs and an easy light dressing. Iceberg lettuce originates from California, USA. The sweet, crispy leaves go well with meat, poultry and salad vegetables. However, they can also be served as a side dish. Iceberg lettuce is often used for sandwiches.
Clean, rinse and dry the iceberg lettuce. Tear lettuce into pieces, slice cucumbers and eggs. Arrange on a platter or in a bowl. Sprinkle with cut herbs. Mix the dressing ingredients and pour over the salad. Serve.
Tips from the author
A perfect salad to serve as a starter or side dish for 4 or more people to share. Can be served chilled.