Salad with wild garlic
2 servings
20 minutes
Wild garlic salad is a spring treat filled with freshness and lightness. Wild garlic adds a spicy note to the dish, while fresh cucumbers provide juiciness and a crunchy texture. Tender pieces of boiled egg harmonize with the softness of edamame, and roasted sunflower seeds add a pleasant nutty touch. The dressing made from Dijon mustard and apple cider vinegar enriches the flavor, creating a balance between tartness and spiciness. This dish is perfect for refreshing the spring diet, saturating the body with vitamins. Historically, wild garlic was valued for its health benefits and used in folk medicine. The salad is ideal as a light standalone dish or as a side to meat, perfectly complementing picnics and home dinners.
1
Prepare all the ingredients.
2
Boil the eggs hard, then cool them under cold running water.
- Chicken egg: 2 pieces
3
Chop the wild garlic along with the stems. Cut the stems finely and the leaves into thin strips.
- Wild garlic (ramson): 50 g
4
Blanch edamame in boiling water for 1 minute, then transfer to cold water to stop cooking.
- Frozen shelled edamame: 100 g
5
Roast the seeds in a dry pan.
- Sunflower seeds: 15 g
6
Clean the eggs and slice them into half rings.
- Chicken egg: 2 pieces
7
Slice the cucumbers into thin half-rings.
- Cucumbers: 150 g
8
To make the dressing, mix mustard with apple cider vinegar in a large bowl using a whisk. Then, while continuously whisking, slowly pour in the oil. Season with salt and pepper.
- Dijon mustard: 3 g
- Apple cider vinegar: 5 ml
- Unrefined sunflower oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
9
Put all prepared ingredients with dressing in a bowl and mix.
10
Serve immediately.