Drain the cooked vegetables from the jar or can, dice the gherkins and roughly chop the walnuts. Mix everything in a large baking bowl.
Mix the juice of one lemon, mayo, vinegar, a good pinch of sugar, salt and pepper to make a vinaigrette. Dice (or grate) the onion very finely and stir into the dressing.
Rinse, dry and chop the kitchen herbs. Fold the sauce and herbs into the lettuce. Cover and refrigerate for half a day or better until ready to serve. It is very important to keep it cool.
4 This leaf salad was served with baked carp on Christmas Eve in my Moravian homeland. The salad had to be sufficient to serve “between the days”, as the time between Christmas and New Year’s Eve was called. And it got better and better every day.
old German word that means ¯coming from the Welschland” – that used to be the foreign France and Italy.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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