Salads
Lettuce Salad with Sour Cream Dressing
Ingredients
- - 1 large head butterhead lettuce, washed and torn
- - 150 ml (2/3 cup) sour cream
- - 1 tbsp white wine vinegar
- - 1 tsp sugar
- - 2 tbsp milk
- - 1 small spring onion, finely sliced
- - Salt and black pepper, to taste
- - Fresh chives, to garnish
Method
- Wash the lettuce leaves thoroughly and tear into bite-sized pieces, then pat dry and place in a large salad bowl.
- In a small bowl, whisk together the sour cream, vinegar, sugar and milk until smooth.
- Season the dressing with salt and pepper to taste.
- Pour the dressing over the lettuce just before serving and toss gently to coat.
- Scatter over the spring onion and chives, then serve immediately.
Introduction: A refreshing summer salad found on Czech tables when garden lettuce is at its peak, this dish dresses crisp
lettuce leaves with a tangy sour cream and vinegar dressing.
Cultural Background: A refreshing summer salad found on Czech tables when garden lettuce is at its peak, this dish dresses crisp
lettuce leaves with a tangy sour cream and vinegar dressing. Its simplicity reflects the Czech home-cooking
tradition of letting fresh, seasonal garden produce speak for itself.
Tips: Dress the salad only right before serving, as the sour cream dressing will wilt the delicate lettuce leaves if left
too long.
Variations: Adding thin cucumber slices or a pinch of dill is common in summer variations of this salad.
Storage: Best eaten fresh; the dressing alone can be refrigerated separately for up to 2 days.
Reheating: Not applicable — served cold.
Nutrition: Approx. 90 kcal, 2g protein, 7g fat, 5g carbohydrate per serving (serves 4).
FAQs
Q: Can I prepare the dressing in advance?
A: Yes, the dressing can be made a day ahead and refrigerated, but toss it with the lettuce only just before serving.
Q: What dishes is this salad usually served with?
A: It's a common side to fried schnitzel or roast meats in summer.