A fresh classic from Peru’s pollería tables. Crisp, light, and finished with the creamy, tangy dressing that balances freshly roasted pollo a la brasa. Simple, familiar, and exactly the kind of side you keep reaching for.
Wash the lettuce, tomato, cucumber, and carrot, then drain and dry them well, especially the lettuce. Tear the lettuce by hand, cut the tomato into wedges and the cucumber into half-moons, then grate the carrot. They should feel fresh, dry, and crisp; excess water will thin out the dressing.
In a bowl, mix the mayonnaise, mustard, vinegar, water,
Turn what you find into an experience you can actually bring to your kitchen.
Build the salad over a bed of lettuce, then arrange the tomato, cucumber, and carrot on top. Spoon the dressing over it just before eating, or serve it on the side if the salad needs to wait. If the lettuce stays crisp and the dressing coats it without weighing it down, you nailed it. And that’s it—bring it to the table with the chicken piping hot.
