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🍽️ Crispy herb leaf salads with edible flowers

350 kcal · 30 min · 4 servings

Ingredients

• 1 bunch arugula
• 300 g yellow frisée lettuce
• 1 bunch wild garlic leaves
• 8 head lettuce leaves
• 4 spring onions
• 50 g chervil
• 1 bunch radishes
• 10 daisy flowers
• 100 g mung bean sprouts
• 1 dandelion salad
• 4 hard-boiled eggs
• 3 tbsp sunflower oil
• 2 tbsp apple cider vinegar
• salt
• pepper from the mill
• 5 thick white breads
• 2 garlic cloves

Instructions

1. 1. Peel the garlic clove.
2. 2. Rub the bread slices thoroughly with the garlic clove.
3. 3. Cut the bread into small cubes.
4. 4. Heat a cast-iron pan.
5. 5. Toast the bread cubes in the hot pan without any added fat.
6. 6. Remove the cubes from the pan once they are crispy.
7. 7. Set the toasted cubes aside.
8. 8. Wash all the salad greens (arugula, head lettuce, frisée, wild garlic, and dandelion).
9. 9. Remove any inedible parts from the leaves.
10. 10. Divide the washed salads onto four plates.
11. 11. Wash the spring onions.
12. 12. Cut the spring onions into diagonal pieces.
13. 13. Place the spring onions with the salads on the plates.
14. 14. Wash the chervil.
15. 15. Pluck off the small stems from the chervil.
16. 16. Add the chervil stems to the salads.
17. 17. Wash the radishes.
18. 18. Slice the radishes thinly.
19. 19. Distribute the radish slices on the plates.
20. 20. Rinse the sprouts and daisies briefly.
21. 21. Let the sprouts and flowers drain well.
22. 22. Add the sprouts and daisies to the other ingredients on the plates.
23. 23. Peel the boiled eggs.
24. 24. Slice the eggs.
25. 25. Place the egg slices on the plates.
26. 26. Whisk the oil with the vinegar.
27. 27. Add salt and pepper to the oil and vinegar mixture.
28. 28. Whisk the mixture into a dressing.

Nutrition per serving

• kcal: 350
• Protein: 12 g · Fett/Fat: 22 g · Carbs: 30 g