Spring Salad

Name: Spring Salad
Ingredients: 1 deep plate full of spring greens (orache, wild garlic, sorrel, nettle, lettuce, young spinach); 3 radishes; 1 green onion; 1/4 bunch parsley; 1 sprig dill; 1 tablespoon pine nuts (or pumpkin or sunflower seeds); 2 tablespoons grated parmesan; 1 hard-boiled egg; 2 tablespoons extra virgin olive oil; 1 tablespoon lemon juice

April 10, 2013

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Whatever I found freshest and best at the market yesterday went into this spring salad.

Ingredients

1 deep plate full of spring greens (orache, wild garlic, sorrel, nettle, lettuce, young spinach)
3 radishes
1 green onion
1/4 bunch parsley
1 sprig dill
1 tablespoon pine nuts (or pumpkin or sunflower seeds)
2 tablespoons grated parmesan
1 hard-boiled egg
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice

Servings: 1

How to prepare spring salad

Use any spring greens you like. I used 2 bunches of orache, 5 wild garlic leaves, and about 10 sorrel leaves. Wash the leaves, cut the larger ones into strips, and drain well. Mix with the green onion cut into rounds and the finely chopped parsley and dill. Arrange on a platter.
Place the thinly sliced radishes on top. Sprinkle with pine nuts (lightly toasted in a dry pan). Season with salt and black pepper.
Mix the grated parmesan with the egg yolk pressed through a sieve and the finely chopped egg white. Sprinkle over the salad.
Mix the oil with lemon juice until it becomes an emulsion, then pour over the salad. Serve immediately.

Spring Salad

Ingredients

How to prepare spring salad

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