Fresh vegetable salad with cheese and mustard dressing

by Selwyn
Any category, Any kitchen, Any menu, European cuisine, Prescriptions, Salads, Salads without mayonnaise, Vegetarian food
15 December 2022
1 min read

Ingredients portion 2

Fresh coriander to taste

Iceberg lettuce 250 g

Cucumbers 200 g

Cherry tomatoes 200g

Onions 100 g

Dill 1 bundle

Sour cream 4 tablespoons

Garlic 2 cloves

Mustard 1 tablespoon

Parmesan cheese 80g

Cooking instructions 15 minutes

1 Tear the rinsed lettuce leaves with your hands.

2 Add the chopped tomatoes, cucumber and onion.

3 Add the finely chopped parsley and coriander.

4 Grate the Parmesan on a fine grater.

5 In a separate bowl prepare the dressing: mix the grated cheese, minced garlic, sour cream and mustard.

READ

Crab pancakes

6 Dress the salad and mix well. Serve to the table.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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