Fresh and super easy-to-make salad

Fresh and super easy-to-make salad

What's your best easy-to-make meal? I would say Salad. It's always present on my table, whether in small quantities like the photo below or in big bowls to share. I propose here a vegetarian spring salad recipe made with a selection of vegetables and drizzled with a homemade mustard dressing. 

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Salad is not a meal. It is a style.
— Fran Lebowitz
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Beetroot, tomato, cucumber, mushrooms and olives Salad

Preparation time: 10 minutes; Serves: 1.

- Salad Ingredients: 

  • 1 small cucumber, sliced vertically
  • 1 tomato, sliced
  • 6 Iceberg salad leaves and 3 iceberg salad leaves cut into small cubes  
  • 1 beetroot, cut into small slices  
  • 3 baby radishes, sliced
  • 1/4 cup olives
  • 1/4 cup mushrooms
  • 1/4 cup chopped onion
  • Handful fresh parsley
  • Handful fresh mint leaves 

- Dressing ingredients: 

  • 3 tbsp. olive oil
  • 1 tbsp. mustard
  • 1/4 cup lemon juice
  • Salt and pepper to taste
  • Thyme (optional)

- Directions:

  1. To make the dressing: Whisk together all the dressing ingredients in a small bowl and set it aside. 
  2. To assemble the salad:
  3. Place the salad leaves vertically, the cucumbers and mushrooms.
  4. Add the small iceberg cubes in the bottom of the bowl, layer the tomatoes alternatively with the beetroots. 
  5. Top them off with olives, onions, mint leaves and parsley.
  6. Drizzle the dressing over the salad. Taste for seasoning and add in more salt and pepper (or/and thyme) if needed. 
  7. Serve & Bon appétit!  

With love,

She who fell from the stars

Pesto, one of my favorite pasta sauces!

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Strawberry cake known as the french fraisier

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