Salad with iceberg lettuce, tomatoes, cucumbers and egg


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!