Servings: people
Creamy Iceberg Lettuce Salad with Corn and Bell Pepper
Colorful and simple salad that reminds me of spring. Fresh, creamy, delicious, and crispy all at the same time. Filled with crunchy bell peppers, tender roasted corn, fresh parsley, and a hint of chili for a bit of edge.
Equipment
- Cutting Board
- Knife
- Bowl
- Frying Pan
Ingredients
- 200 gram Iceberg salad
- 1 pcs. Corn On The Cob alternatively 1 can of corn
- 2 pcs. Scallion - Spring Onions
- 1 pcs. Red bell pepper
- 1 pcs. Chili red, check the taste and possibly remove seeds if too hot
- 1 bunch Parsley
- 2 handfuls Bread croutons with garlic
Dressing
- 97 gram Sour Cream
- 2.5 gram Dijon Mustard
- 7 gram Honey liquid
- 2.5 gram Lemon Juice
- Salt and Pepper a little
Instructions
- Chop the iceberg lettuce roughly and place it in a bowl.
- Grill the corn cob in a pan with a bit of butter until it's lightly browned on all sides. Cut the corn off the cob and add it to the bowl with the iceberg lettuce.
- Dice the bell pepper and chili, and chop the parsley, then add to the bowl.
- Mix the dressing and season it with a bit of salt and pepper. Combine it with your salad.
- Arrange on a platter and top with croutons.
Notes
