Green salad is a popular side in the Austrian cuisine. The salad adds a good balance to hearty Austrian meals (e.g. Käsespätzle, Viennese Schnitzel). The side also allows for variations or combinations of different green salads like frisee, romaine, iceberg, spinach, napa cabbage or butterhead lettuce. Every now and then I also throw in my leftover vegetables like pepper, tomato or radishes to add some color. In this recipe, I use butterhead lettuce with a simple honey mustard yogurt dressing.
- Prepare the ingredients Cut off and discard the root of the lettuce, then separate the leaves. Wash the leaves and rip them to medium size pieces. Wash and chop the chives.
- Make the dressing In a large bowl whisk vinegar, honey, oils, yoghurt, mustard, salt, and 1 tablespoon water together until the dressing is smooth. Add the chopped chives.
- Serve the salad Combine salad and dressing, toss to throughly coated.
Instead of vinegar, I love to use fresh lemon juice and pep the dressing with some lemon zest.