Mild radish leaf salad

Ingredients for 2 servings:

• 1 bunch of radishes with greens
• 2 spring onions with green
• some herbal salt
• 1 pinch(s) brown sugar
• ½ lettuce(s)
• ¼ lime(s)
• 1 tsp mild mustard
• 1 tbsp, heaped black olives, pitted, chopped
• 1 tbsp olive oil
• 1 tsp butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

with steamed radishes

Clean the radishes, reserving a handful of the pretty green leaves. Cut the radishes into slices about 2 mm thick, cut the spring onions into pieces about 1 cm long, and add them together to a small pan. Let them simmer with a generous portion of herb salt and a pinch of brown sugar while you prepare the lettuce and salad dressing. Clean the lettuce as usual, tear it into fork-sized pieces, and roughly chop the radish greens. For the salad dressing, mix the lime juice, mustard, and chopped olives. Don’t add any oil or salt; that will come with the radishes! The radish and spring onion mixture will have absorbed a little water by now. Add 1 tablespoon of olive oil and 1 teaspoon of butter and sauté gently over medium heat, stirring frequently, until the radishes soften slightly but are still crisp. This is when the radishes start to turn red. Set the pan aside and let it cool for a minute, then add it to the salad dressing and mix thoroughly. The mixture in the bowl should now be just lukewarm. Add the lettuce and radish greens, mix quickly, and serve immediately. Serve with fresh farmhouse bread.