Food Standards Agency

Mum's big teak bowl cucumber salad (iceberg lettuce and cucumber salad)

By: Alastair Hendy From: Grigson

Printer friendly version

This recipe is classed as easy

Be the first to
rate this recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star

Rate & comment
Prep time:
10 mins
Cook time:
Serves:
4

Crunchy iceberg, crisp cucumber and oodles of coarse black pepper pack big bold flavours into Alastair Hendy's Mum's big teak bowl!

Upload your photos

Similar recipes

Ingredients

  • 1 tsp Dijon Mustard
  • 1.5 tbsp white wine vinegar
  • 1 pinch Salt
  • 1 tsp caster sugar
  • 4 tbsp Olive oil, (NOT virgin)
  • 1 Cucumber, medium sized
  • 1 tsp freshly ground black pepper, or more depending on taste
  • 1 iceberg Lettuce, medium sized
Conversion Calculator
Close

Conversion calculator

Go

Result: 00.00

Method

1. First make the dressing: put the mustard, vinegar, salt and sugar into the base of a big salad bowl and beat them together.


2. Beat in the oil.


3. Next, quarter the lettuce, then pull it apart, letting it tumble into the bowl.


4. Peel and slice the cucumber into very fine rounds and scatter it all over the iceberg in the bowl.


5. Twist with lots and lots and lots of black pepper. Finally, using salad servers, dig down deep and toss the salad together well, so that everything is awash with dressing.

Comments & Ratings

You need to be logged in to comment or rate this recipe

Register

Password reminder?
Resend activation