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🍽️ Fresh Dandelion Salad with Crispy Croutons

400 kcal · 30 min · 4 servings

Ingredients

• Dandelion (200 g yellow and green each)
• 150 g green, pitted olives
• 1 tbsp capers
• 3 tbsp vegetable broth
• 3 tbsp white wine vinegar
• 1 tsp grainy mustard (Dijon mustard)
• 8 tbsp olive oil
• salt
• pepper (from the mill)
• 4 slices loaf white bread
• 2 garlic cloves
• rosemary needles (2 tbsp each, chopped)
• thyme leaves (2 tbsp each, chopped)

Instructions

1. 1. Clean the dandelion leaves, wash them thoroughly, and dry them well. If necessary, tear the leaves into small, bite-sized pieces.
2. 2. Finely chop five olives and the capers. Puree them together with the vegetable broth, vinegar, and mustard until smooth. Slowly stir in six tablespoons of olive oil until the sauce is creamy, then season to taste with salt and pepper.
3. 3. Cut the white bread into small cubes. Fry them in the remaining olive oil until golden brown. Press the garlic directly into the pan and stir in the fresh herbs until everything is well combined.
4. 4. Divide the dandelion and olives among four plates. Drizzle the prepared salad dressing over them and top with the crispy croutons.

Nutrition per serving

• kcal: 400
• Protein: 6 g · Fett/Fat: 35 g · Carbs: 25 g