Leafy Salad with Vegetables

Ingredients

• 1 head leafy lettuce (Lollo rosso)
• 1 red bell pepper
• 1 bunch young carrots
• 4 cornichons
• 1 small jar baby corn
• 80 g sugar snap peas
• 3 tbsp Lemon juice
• 1 tbsp White Wine Vinegar
• 0.5 tsp mustard
• 2 tbsp germic oil
• 2 tbsp mayonnaise
• 2 tbsp yogurt
• Salt
• pepper (ground)

Instructions

1. 1.

   Separate the lettuce into leaves, wash, trim, dry and cut into bite-sized pieces if desired.

2. 2.

   Wash, trim, halve, deseed, remove white membranes from the bell pepper and slice into thin strips.

3. 3.

   Wash, trim carrots, leave some green, halve lengthwise.

4. 4.

   Wash sugar snap peas and drain.

5. 5.

   Blanch carrots in boiling salted water for 3 minutes, add sugar snap peas and cook another 3 minutes, then drain, shock in ice water and drain again.

6. 6.

   Drain baby corn and cut lengthwise.

7. 7.

   Slice cornichons lengthwise into thin rounds.

8. 8.

   Whisk all dressing ingredients together and season to taste.

9. 9.

   Arrange the lettuce on plates, decorate with vegetables and drizzle dressing over the top.