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Spring salad with dandelion and wild garlic

Spring salad with dandelion and wild garlic

Appetizers

A German spring salad: lettuce, lollo rosso, lamb’s lettuce, and wild garlic, with a dressing of bear’s garlic oil and chives, and quail eggs and tomatoes.

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Recipe from Pimpinellus, Saehrimnir, adapted by Recette de cuisine · · updated on

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This salad is a delightful combination of fresh vegetables and marigold flowers, adding a touch of cheer to your spring meals. It’s perfect for a light and healthy meal.

Ingredients and directions

  • Prep time15 min
  • Cook time—
  • Total15 min
  • DifficultyEasy
  • Cooking methodseasoning
  • Vegetarian
  • Gluten-free

Ingredients

4 people
  • $2.93
  • $1.51
  • $1.68
  • $0.02
  • $0.50
  • $0.66

Directions

  1. Wash the lettuce and dandelion leaves. ≈ 2 min
  2. Mix the water, salt, and sugar together, then add the vinegar. ≈ 4 min
  3. Add the oil to the mixture of garlic and other ingredients last, stirring gently, so that it combines well. ≈ 3 min
  4. Add the chives and pour the dressing over the salad. ≈ 3 min
  5. Gently mix and arrange with the tomato and quail egg pieces. ≈ 4 min

Equipment

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Before you start

Ingredients

  • 1 to 2 heads of lettuce
  • 1 bunch of red lollo rosso
  • 100 g of lamb’s lettuce
  • 50 g of dandelion leaves
  • 1 medium-sized tomato
  • 1 to 2 hard-boiled quail eggs
  • 1 tablespoon of white wine vinegar
  • 4 to 5 tablespoons of water
  • 8 tablespoons of bear garlic oil
  • 2 tablespoons of chopped chives
  • A pinch of salt and sugar

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