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Fresh wild herb salad with lemon and linseed oil dressing

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Ingredients for 2 servings:

  • 2 handfuls of seasonal herbs, e.g., dandelion, ground elder, ribwort plantain, bittercress
  • 2 large carrots
  • 6 cocktail tomatoes
  • 6 tbsp linseed oil
  • 2 tbsp lemon juice
  • n. B. sugar or other sweetener, e.g. agave syrup, honey or similar.
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Blend together a simple dressing from linseed oil and lemon juice and season to taste with sugar or sweetener, salt, and pepper. Grate the carrots finely, chop the tomatoes as desired, and set both aside. Thoroughly wash the freshly picked herbs, pat them dry, or spin dry. Mix everything with the dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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