Spring salad with herbs-mustard-dressing
- 29. Mar 2015
The birds are singing and tweeting, the bees are humming and a butterfly warms its wings in the sunshine. Ms Aitch has planted the first hornet violets in the YOK-Garden and moved the oleander from the wintering ground. The currant bush and the gooseberry bush show the first tender leaves. The gardening season starts!
Ms Aitch puts the first violet flowers, the tender leaves from the dandelions and the sorrel and a little bit of the tarragon and makes a delicious spring salad with a fresh herbs-mustard-dressing. The salad is so tasty that it made the run for the green Easter menu 2015 as a starter.
For 4 persons
For the salad:
150g several salads
50g wild herbs (sorrel, dandelion)
10-15 edible flowers
1 bunch of radish
For the dressing:
10 tbsp safflower oil
5 tbsp white wine vinegar
1 bunch of dill (chopped)
1 bunch of parsley (chopped)
3-4 tsp several sorts of mustard
1 tbsp honey
salt and pepper
Wash and pluck the salad and the wild herbs. Grate the radishes and cut the scallions in thinly slices.
Add all ingredients for the dressing in a shaker and mash it all together. Season with salt and pepper.
Put the mixed salads on a dish, sprinkle with dressing and top it with radishes, scallions and edible flowers.