Shred lettuce and put in heap in the middle of a serving platter and space cut vegetables around: cucumbers, radish, potato and carrot cut into circles, spring onion cut 2/5–3/5 inch (1-1.3 cm) long, small cauliflower florets. Garnish the salad with boiled egg slices and lettuce leaves.

Season sour cream with salt, pepper and sugar powder and serve the sauce separately in a sauce filler or pour it around the lettuce heap. Sprinkle with chopped greens.