Salad
It's a simple salad, the kind that is quickly made when you crave something fresh, especially alongside a meat dish. I started it one evening when I couldn't wait for elaborate side dishes anymore. I had green lettuce, but not curly, as it never grows well here. The rest are things I always find in the fridge: a tomato, two radishes, green onion. The boiled egg is optional, but it adds a nice touch at the end. There's no point in complicating this recipe.
Quick Info
Total time: 10-15 minutes
Preparation time: 10 minutes
Cooking time: just as long as it takes to boil the egg (if it's not already boiled)
Servings: 2-3
Difficulty: very easy
Recipe type: quick side dish, for lunch or dinner
Ingredients
1 head of green lettuce (not curly)
1 tomato
1 bunch of green onions
2 radishes
1 boiled egg
salt
oil, to taste
vinegar, to taste
Preparation steps
1. Wash each leaf of green lettuce carefully, as there are often traces of dirt or small creatures. Let the leaves drain well.
2. Tear the lettuce by hand into suitable pieces and place them directly in a large bowl.
3. Wash the radishes, cutting them into quarters or slices, depending on how big you want the pieces.
4. Cut the tomato into cubes or slices, according to preference.
5. Wash the green onions and slice them thinly.
6. Place all the vegetables over the lettuce.
7. Sprinkle salt to taste, then add oil and vinegar as you see fit.
8. Mix everything gently, so as not to mush the salad.
9. Peel the boiled egg, slice it, and place it on top.
Why I make this recipe often
It’s quick to prepare, hassle-free, made from simple ingredients that I usually have on hand. It goes well with any cooked dish. You can't really go wrong with it, so I can vary it based on what I have in the fridge.
Tips and variations
Tips
The salad must be washed well, or you risk finding traces of dirt.
If you want it to be crisper, let the leaves drain in a clean towel.
The boiled egg can be added at the end; don’t mix it in at the beginning to avoid crumbling.
Don’t add too much salt at the start; adjust after mixing so the vegetables don't get too soft.
Substitutions
You can use very thinly sliced red onion if you don't have green onions.
If you don't have radishes, you can skip them, but it’s crunchier with them.
Vinegar can be replaced with lemon juice.
Variations
Add cucumber if you like.
For added consistency, you can add pieces of feta cheese.
If you want something more filling, use 2 boiled eggs.
Serving ideas
It’s great as a side dish with grilled meat or ribs. It can also be used in sandwiches or alongside a simple omelet.
Frequently asked questions
Can it be made with curly lettuce?
You can, but it's not preferred in this recipe. Simple green lettuce is more tender and doesn't have the bitter taste that sometimes comes with curly types.
How to boil the egg for the salad?
The egg should be hard-boiled, which means about 8-10 minutes from when the water starts to boil.
Can I use other types of vinegar?
Yes, any regular type of vinegar works, white or wine. If you want something tangier and not so strong, use apple cider vinegar or lemon juice.
What kind of oil is suitable?
I usually use sunflower oil, but canola oil or even olive oil works too if you don't want a neutral taste.
Can I prepare the salad a day in advance?
I don't recommend it, as the vegetables release water and the leaves wilt quickly. It's best made fresh right before serving.
Nutritional values
Estimate per serving (1/3 of the recipe): approximately 80-100 kcal, 4-5g protein (from the egg), 6-7g fat (from oil and egg), 6-8g carbohydrates (from vegetables). Values are approximate and can vary depending on how much oil or egg you use.
Storage and reheating
The salad doesn't keep well for more than a few hours. If you have some left, store it in the fridge, covered, but not more than half a day. It should not be reheated. It's best to make it fresh every time.
Ingredients: 1 green salad, it should not be made as it is not accepted in the family 1 tomato 1 bunch of green onions 2 radishes, new or full moon 1 boiled egg salt oil, vinegar to taste...
