Colourful radish salad - Färgrik rädissallad

COLOURFUL RADISH SALAD
Färgrik rädissallad

A lovely, fresh salad, full of vitamins and spicy herbs. Serve as a light lunch or as accompaniment to the main dish.

4 servings

2 bunches radishes

2 tomatoes
1 small squash/zucchini
2 red bell peppers
1 small kohlrabi (turnip-cabbage?)
¼ bunch chives
½ bunch dill
some garden cress

Dressing:

3 tablespoons soured cream
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
salt, pepper
5 tablespoons oil
mixed lettuce leaves

Rinse and trim the vegetables. Thinly slice the radishes and cut the tomatoes in wedges. Trim and shred the squash and shred the sweet peppers. Peel and coarsely grate the kohlrabi. Rinse and shake off chives and dill. Coarsely chop the dill and finely cut the chives. Cut the cress and mix herbs and vegetables in a bowl.

Mix soured cream, vinegar and mustard. Flavour generously with salt and pepper and add the oil, little by little, while beating until the dressing is smooth and glossy. Pour it over the salad and blend well. Make sure all ingredients are coated by the dressing and leave to draw for about 10 minutes. Put the mixed lettuce leaves on serving plates and distribute the veggies on top.

Serve with white bread or toast.

Enjoy!

Bella