Wild Herbs Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 handful dandelions
- 1 handful sorrel
- 1 handful Giersch, Geisfuß
- 1 handful daisies
- 2 tablespoon oil, (wild herb oil or rapeseed oil)
- 1 tablespoon vinegar, (cider vinegar or apple cider vinegar)
- 1 teaspoon mustard, Dijon
- 1 small shallot (s), finely diced
- 1 dash maple syrup
- 1 tablespoon herbs, fresh, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the dandelion leaves into pieces, remove the sorrel and groundgrass from the stalks, wash them carefully and then spin dry in the salad spinner. Remove the stems from the daisies and clean them carefully.
- Make a vinaigrette from oil, vinegar and the other ingredients. Mix the wild herbs in it and at the end sprinkle the daisies on top.
- These wild herbs can be found everywhere in nature. Some are even considered weeds, although they did not deserve the name, in my opinion.
- You can collect the herbs all year round, except of course in winter. So you always have a delicious, healthy herb salad available as an alternative to leaf salads. However, you should avoid herbs from roadsides on busy streets or dog promenades.
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