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🍽️ Fresh Corn Salad with Herbs

164 kcal · 30 min · 4 servings

Ingredients

• 200 g corn salad
• 80 g radishes
• 1 box garden cress
• 2 spring onions
• 1 handful fresh herbs (parsley and chervil)
• 4 tbsp white balsamic vinegar
• 6 tbsp olive oil
• salt
• pepper (from the mill)
• 1 pinch sugar

Instructions

1. 1. Wash the corn salad thoroughly.
2. 2. Remove any thick stems or wilted leaves from the corn salad.
3. 3. Spin the corn salad dry.
4. 4. Wash the radishes.
5. 5. Remove the stems and ends of the radishes.
6. 6. Cut the radishes into very fine matchsticks.
7. 7. Trim the ends of the cress.
8. 8. Divide the corn salad among the plates.
9. 9. Add the radishes and cress to the salads.
10. 10. Wash the spring onions.
11. 11. Remove the dry tips and roots of the spring onions.
12. 12. Slice the spring onions into fine rings.
13. 13. Rinse the herbs briefly under running water.
14. 14. Shake the herbs dry.
15. 15. Pluck the leaves from the tough stems of the herbs.
16. 16. Finely chop the herbs.
17. 17. Whisk the vinegar with the olive oil.
18. 18. Add 2 to 3 tablespoons of cold water.
19. 19. Season the mixture with salt.
20. 20. Season the mixture with pepper.
21. 21. Add a little sugar.
22. 22. Taste the dressing and adjust seasoning if needed.
23. 23. Set aside the chopped herbs.
24. 24. Stir the spring onion rings into the dressing.
25. 25. Add the chopped herbs to the dressing.
26. 26. Mix everything well.
27. 27. Drizzle the dressing over the salads.
28. 28. Serve the salad immediately.

Nutrition per serving

• kcal: 164
• Protein: 2 g · Fett/Fat: 15 g · Carbs: 5 g