Ingredients

  • 1 iceberg lettuce
  • 2-3 cucumbers
  • 2 boiled eggs
  • 1 bunch fresh herbs (parsley, dill)

Dressing ingredients

  • 3-4 tbsp mayonnaise
  • 2-3 tbsp French mustard
  • salt

Author of this recipe

Vadim Sokhatskiy

Vadim Sokhatskiy

Grower / producer

If you love salads the way I do, you'll love all my products and the different ways to enjoy your greens! Read more
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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.

Preparation

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.

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