Colourful spring salad with ham

Name: Colourful spring salad with ham
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 Head iceberg lettuce; 1 collar Radishes; 1 Cucumber; 1 can(s) (425 ml; 285 g) Vegetable corn; 3 TABLESPOONS White wine vinegar; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 3 TABLESPOONS Oil; some stem(s) Tarragon; 1 potty Chervil; 4 discs French peppered ham (approx. 50 g each)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 Head iceberg lettuce
1 collar Radishes
1 Cucumber
1 can(s) (425 ml; 285 g) Vegetable corn
3 TABLESPOONS White wine vinegar
2 TABLESPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
3 TABLESPOONS Oil
some stem(s) Tarragon
1 potty Chervil
4 discs French peppered ham (approx. 50 g each)

Directions

1
Clean, wash and drain the iceberg lettuce and cut into narrow slices. Clean and wash the radish and cucumber, cut the radish into slices and the cucumber into sticks. Drain the corn.
2
Mix vinegar, mustard, a little salt, pepper and sugar, add oil and beat it. Wash the herbs and, except for a few chervil leaves for garnishing, chop them and stir into the vinaigrette. Arrange iceberg lettuce on a plate.
3
Mix the remaining prepared ingredients together and sprinkle over the top. Pour the vinaigrette over it and let the salad stand for about 30 minutes. Spread the ham slices on the salad and serve garnished with the remaining chervil leaves.