Iceberg Lettuce with Sugar Snap Peas

Blanch sugar snap peas in boiling hot salted water for 5 minutes until they have an intense green color. Then rinse in iced water

Cut iceberg lettuce into strips, rinse and drain well. Wash and clean the spring onions and cut them into fine rings. Clean chicory, separate leaves one by one and rinse.

Put iceberg lettuce in a large bowl, put sugar snap peas in the middle, spread spring onions evenly over it.

Cook a salad dressing of vinegar, safflower oil, salt and pepper, season with pesto.

Rinse and clean radishes and chop finely. Mix into the leaf salad just before serving, dress the leaf salad with the salad dressing and arrange on the chicory leaves **.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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