Yarrow Salad with Breadcrumbs
Rinse the yarrow, trim, pluck into small pieces as needed, drain well and transfer to plates. Mix breadcrumbs with the egg and stir-fry in a pan with 3-4 tablespoons oil until crumbly and golden brown. Drain on paper towels and sprinkle with salt to taste.
Mix the vinegar with 3-4 tablespoons of olive oil and season with salt and sugar. Drizzle over the yarrow and serve sprinkled with the breadcrumbs.