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.

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Time

10 minutes

Servings

servings

Unit

MetricUS Imperial

Ingredients

1 head butterhead lettuce

2 tablespoons white vinegar

1 tablespoon honey

1 tablespoon olive oil extra virgin

1 teaspoon quality oil (e.g. sesame, pumpkin seed, walnut oil)

2 tablespoons yogurt

1 teaspoon mild mustard (e.g. fig mustard)

1 pinch salt

0.5 bunch chives

Instructions

1. 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.

   
2. 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.

   
3. Serve the salad
   Combine salad and dressing, toss to throughly coated.

   

My little secret

Instead of vinegar, I love to use fresh lemon juice and pep the dressing with some lemon zest.