Wild Herb Salad with Apple and Pepper Sour Cream and Crusty Bread

5 from 7 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 210 kcal


Aperitif: lavender sparkling wine

  • 1 bottle Sparkling wine
  • 5 tbsp Lavender syrup

Apple Pepper Cream

  • 6 Apples
  • 1 tsp Butter
  • 1 cup Sour cream
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 1 tsp Coarse pepper

wild herbs Salad

  • 200 ml Sherry vinegar
  • 200 ml Water
  • 200 ml Safflower oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 3 tsp Honey
  • 2 tsp Mustard
  • 150 g Lamb's lettuce
  • 150 g Wild herbs Salad

Crust bread

  • 1 packet Baking mix for rye bread
  • 2 tbsp Salt



  • For the aperitif, fill each champagne glass with a small dash of lavender syrup and then fill it up with champagne. The more syrup, the sweeter the aperitif.

Apple Pepper Cream

  • For the apple-pepper sauce, peel the apples, quarter them, core them and cut into wedges. Briefly toss the apple wedges in melted butter in a pan.
  • Then fold in the salt, sugar as desired and plenty of coarse pepper until the salt and sugar have dissolved.
  • Put in a bowl and add the sour cream. Work through well with a hand blender.

wild herbs Salad

  • For the wild herb salad for the dressing, put the ingredients together in a tall container and mix thoroughly with the hand blender, initially on the lowest level and then on the highest level. To taste.
  • Wash the lettuce and arrange as a bouquet on the plate. Spread the wild herbs on top and carefully spread the dressing on top with a tablespoon.

Crust bread

  • For the crusty bread, prepare the dough according to the instructions on the packet, add salt and let it rise for a day in a cold place. Then put the loaf of bread in an oiled and floured "Dutch Oven" (campfire baking oven) and bake in the oven or on the fire with top and bottom heat for about 60 minutes.


Serving: 100gCalories: 210kcalCarbohydrates: 6.3gProtein: 0.8gFat: 20.1g
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Written by John Myers

Professional Chef with 25 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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