Fresh from the fields.

Recipes from the Behr Kitchen

Iceberg Salad with Raspberry Dressing
Ingredients for 6 people
1 iceberg lettuce
1 celery
1 white radish or kohlrabi
1 bowl of raspberries
Salt and pepper
50 ml good oil
approx 20 ml honey or maple syrup

Wash the lettuce and vegetables thoroughly and cut them into bite-sized pieces. Make a dressing using the oil, vinegar and honey and season with salt and pepper. Puree raspberries may also be added to taste. Arrange the salad on a platter or dish, distribute the raspberries and drizzle the dressing over the salad. Croutons make a good accompaniment to this salad. To prepare, cut bread into fine slices or strips, fry in a pan with a little oil until golden brown, sprinkle with salt and serve with the salad.  
Preparation time
20 Min.