Dandelion salad
Description
Perfect for everyday meals. My version: decorate as desired and serve.
Instructions
- 1
Step 1
1. Prepare the ingredients for the salad. Dandelion leaves should be picked only when young, preferably before flowering begins. Choose the youngest plants and pick leaves from above half the root. Soak the leaves in cold water for 15–20 minutes to remove bitterness. Boil the chicken eggs hard.
- 2
Step 2
2. Coarsely chop the garlic and cut the bread into cubes.
- 3
Step 3
3. In a teaspoon of olive oil, fry the bread cubes with garlic. The garlic itself is no longer needed; the main thing is that it imparts its aroma to the bread.
- 4
Step 4
4. Place the washed and dried lettuce leaves on a plate.
- 5
Step 5
5. Cut the egg into 4 pieces and place on the leaves.
- 6
Step 6
6. Top with garlic-free croutons, sprinkle with salt and oregano. Drizzle with dressing made of olive oil and apple cider vinegar. The salad is ready!