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Dandelion Salad

Dandelion Salad
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20 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
Dandelion greens (200 grams yellow and green)
150 grams green, pitted Olives
1 tablespoon Caper
3 tablespoons Vegetable broth
3 tablespoons White vinegar
1 teaspoon grained Mustard (dijon mustard)
8 tablespoons Olive oil
Salt
freshly ground Pepper
4 slices White bread loaf
2 Garlic cloves
Rosemary needle (2 tablespoons, chopped)
Thyme leaves (2 tablespoons, chopped)
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Preparation steps

Step 1/4

Brush and rinse the dandelions and shake dry. If necessary, tear into bite-sized pieces.

Step 2/4

Chop 5 olives and the capers and purée with the broth, vinegar and mustard. Slowly pour in 6 tablespoons of olive oil and season with salt and pepper.

Step 3/4

Cut the bread into cubes and fry until golden brown in the remaining olive oil. Crush the garlic and stir into the croutons along with the herbs.

Step 4/4

Distribute the dandelions and remaining olives on 4 plates. Drizzle with the salad dressing and serve showered with croutons.