Salad with iceberg lettuce, tomatoes, cucumbers and egg
Preparation
Preparation 20 minutes
- Boil the eggs until they are hard-boiled (+/- 7 min. in boiled water)
- Cut and wash the Iceberg Lettuce. Give the head a good rinse under cool running water and pat dry. Place on a cutting board and remove outer leaves that may be dirty or wilted.
- Put the lettuce in a bowl
- In a small bowl whisk together olive oil and vinegar until combined
- Add this oil and vinegar dressing to the lettuce and mix until combined
- Put the dressed salad leaves on individual salad plates
- Chop the tomatoes in quarters and put in on top of the lettuce
- Peel and chop the cucumber. Put the cucumber on top of the lettuce and tomato slices
- Sprinkle the tomatoes and cucumbers with salt and pepper to taste
- Peel the eggs, cut them and spread them over the salad
- Cut the French bread and put 5 pieces on the side of the plate
- To finish, garnish the salad with fresh dill
Enjoy this fresh green salad!
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