Wild Herb Salad with Edible Flowers and Eggs
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
- For the salad
- 150 grams mixed Wild herb (such as dandelion, arugula, watercress, sorrel, wild garlic)
- 1 handful Sprout (such as radishes, mustard, cress)
- 1 handful chopped Fresh herbs (such as Dill, tarragon and chives)
- 4 hardboiled eggs
- 1 handful edible Flowers (such as nasturtiums, violets, pansies)
- Borage
- For the vinaigrette
- 2 Tbsps White vinegar
- 1 Tbsp lemon juice
- ½ tsp Mustard
- 1 pinch sugar
- salt
- freshly ground peppers
- 4 Tbsps Corn oil
Preparation steps
1.
For the salad, rinse wild herbs, spin dry and tear into bite-sized pieces. Rinse the sprouts under cold water and drain. Mix the wild herbs with the chopped herbs.
2.
For the vinaigrette, stir together the mustard, sugar and 2-3 tablespoons water. Season with salt and pepper and stir in the oil.
3.
Mix the salad with the vinaigrette. Transfer to plates. Peel and cut eggs into eighths. Season with salt and pepper and place on the salad. Gently rinse the flowers, shake dry and garnish the salad with the flowers before serving.
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