`Wild Herb Salad` La Xainti
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 700 g dandelion, nettle, daisy, fennel / radish reen, sorrel, wild arlic, chard etc.)
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- some salt and pepper
- 1 medium lemon (s), (for garnish)
- 1 liter water, salted, boiling
- Water, (ice water)
- 200 g feta cheese, cut into cubes
Print Recipe
Pin Recipe Instructions
- Wash the herbs very thoroughly and drain them in a colander.
- Now blanch the carefully selected herbs in the salted water for about 1 minute, dip them directly into the ice water with a slotted spoon and let them drain in a sieve.
- Attention! Fennel green does not have to be blanched!
- Now put the lukewarm vegetables directly on a plate / or. Place in portions on a plate, sprinkle with salt and pepper, spread the feta cheese on top and then drizzle with the olive oil / lemon juice.
- White bread goes very well with it!
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