🍽️ Crispy Mix of Watercress and Dandelion

Name: Crispy Mix of Watercress and Dandelion
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g dandelion; 100 g watercress; 2 hard-boiled eggs; 1 tbsp sherry vinegar; 1 tsp mustard; 3 tbsp orange juice; 3 tbsp oil; salt (pepper)

250 kcal · 30 min · 4 servings

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Ingredients

150 g dandelion
100 g watercress
2 hard-boiled eggs
1 tbsp sherry vinegar
1 tsp mustard
3 tbsp orange juice
3 tbsp oil
salt (pepper)

Instructions

1. Rinse the dandelion leaves under running water.
2. Shake the leaves vigorously to remove excess water.
3. Tear the dandelion leaves into bite-sized small pieces.
4. Take the watercress in hand.
5. Pull the tough stems off the watercress.
6. Keep only the tender leaves of the watercress.
7. Put vinegar, salt, pepper, mustard, and orange juice into a small bowl.
8. Add the oil to the bowl as well.
9. Stir the ingredients vigorously until the dressing is creamy and uniform.
10. Peel the boiled eggs.
11. Dice the peeled eggs finely.
12. Put the prepared dandelion and watercress leaves into a large bowl.
13. Mix the leaf salads gently together.
14. Portion the salad onto the plates.
15. Drizzle the prepared dressing evenly over the salad.
16. Sprinkle the finely diced eggs as a topping over the salad.

Nutrition per serving

kcal: 250
Protein: 10 g · Fett/Fat: 21 g · Carbs: 5 g