Salad with wild garlic leaves
4 servings
20 minutes
Wild garlic leaf salad is a spring delicacy that embodies the freshness and spiciness of nature. Wild garlic, known for its mild garlic aroma, makes the dish's flavor unique and memorable. The combination of crunchy cucumbers, juicy radishes, and tender sautéed mushrooms provides textural harmony to the salad. A boiled chicken egg softens the taste while an olive oil dressing highlights the naturalness of the ingredients. This salad is often prepared in European countries in spring when wild garlic is abundant. It serves well as a light standalone dish or as an accompaniment to meat and fish dishes. Fresh, nutritious, and aromatic, it brings a breath of nature and a boost of vitality to the table.
1
Tear the wild garlic leaves into medium pieces.
- Wild garlic (ramson) greens: 1 bunch
2
Slice the cucumber into half-moons.
- Cucumbers: 1 piece
3
Cut the radish into strips.
- Radish: 10 pieces
4
Slice the mushrooms into strips and fry in butter until cooked. Add to the salad.
- Fresh button mushrooms: 70 g
- Butter: 50 g
5
Chop the green onion finely.
- Spring onion: 0.3 bunch
6
Boil a chicken egg hard. Cut into slices.
- Chicken egg: 1 piece
7
Salt and pepper to taste. Dress with olive oil. Mix thoroughly.
- Salt: pinch
- Ground black pepper: to taste
- Olive oil: 50 ml
