John Myers
Wild Herbs Salad
The perfect wild herbs salad recipe with a picture and simple step-by-step instructions.
Dressing:
- 1 handful Plucked dandelion leaves
- 2 handful Sorrel, cut into strips
- 4 medium sized Tomatoes eighth
- 150 g Feta, diced
- 0,75 small cup Amaranth
- Water and vegetable broth to cook the amaranth
- 1 cups Yogurt
- Elderflower vinegar
- Homemade herbal oil
- Wild garlic salt
- Colorful pepper from the mill
- Some medium hot mustard
- Forest honey liquid
- Put the washed herbs in a salad bowl and mix with the eighthed tomatoes. At the same time, roast the amaranth in a saucepan and add water. Add the vegetable stock and simmer until the amaranth is cooked through. Then drain and let cool.
- In the meantime, stir the dressing and let it steep.
- When the amaranth has cooled down, put everything in the salad bowl along with the diced feta. Put the salad dressing on top and mix well. It tastes great and has all the important ingredients you need! Have fun with my wild herb kitchen! PS: five-finger herb is very mild and slightly nutty … can be found in all kinds of meadows …
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