1 bunch of American lettuce
1 bunch of radicchio (350 g)
1 bunch of frisée lettuce (150 g)
To make the dressing
4 tablespoons of mayonnaise
1/2 cup of non-fat yogurt (115 g)
4 tablespoons of ketchup
1/2 teaspoon of pepper sauce
1 hard-boiled egg, chopped
1/2 cup of salted capers (60 g)
4 tablespoons of finely chopped pickles
1 tablespoon of lemon juice
1 pinch of salt
1 sprinkle of black pepper
2 tablespoons of chopped fresh parsley
1 bunch of American lettuce
1 bunch of radicchio (350 g)
1 bunch of frisée lettuce (150 g)
To make the dressing
4 tablespoons of mayonnaise
1/2 cup of non-fat yogurt (115 g)
4 tablespoons of ketchup
1/2 teaspoon of pepper sauce
1 hard-boiled egg, chopped
1/2 cup of salted capers (60 g)
4 tablespoons of finely chopped pickles
1 tablespoon of lemon juice
1 pinch of salt
1 sprinkle of black pepper
2 tablespoons of chopped fresh parsley
Wash, drain, pat dry and tear the greens
Distribute in a salad bowl
Set aside
Prepare the dressing: in a small bowl, whisk together all the ingredients
Serve at room temperature, accompanying the greens.
