'Wild herb salad' a la Xainti

Ingredients for 6 servings:

• 700 g dandelion, nettle, daisies, fennel/radish greens, sorrel, wild garlic, chard, etc.)
• 3 tbsp olive oil
• 2 tbsp lemon juice
• some salt and pepper
• 1 medium-sized lemon(s) (for garnish)
• 1 liter of salted, boiling water
• Water, (ice water)
• 200 g feta cheese, cut into cubes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

use young leaves

Wash the herbs thoroughly and drain in a colander. Blanch the carefully selected herbs in salted water for about 1 minute, then lower them directly into the iced water with a slotted spoon and drain in a colander. Note: Fennel greens do not need to be blanched! Arrange the lukewarm vegetables directly on a platter or in portions on plates, sprinkle with salt and pepper, spread with feta cheese, and then drizzle with olive oil/lemon juice. White bread goes very well with this!