Wild Herb Salad with Apple and Pepper Sour Cream and Crusty Bread
Servings: 5 people
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
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.
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.
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: 100g | Calories: 210kcal | Carbohydrates: 6.3g | Protein: 0.8g | Fat: 20.1g