Dandelion Salad
Prep: 15min
|
Servings: 4
|
Cook: 10min
The low‑calorie dandelion salad with sour cream sauce and croutons is rich in water‑draining potassium and bitter compounds that stimulate digestion.
Ingredients
- 200 g young dandelion
- 75 g whole‑grain toast (3 slices)
- 10 g butter (2 tsp)
- 100 g Sour cream
- Salt
- Pepper
- 1 tsp liquid honey
Instructions
-
1.
Wash the dandelion leaves thoroughly, spin dry, trim and cut into bite‑sized pieces.
-
2.
Cut the toast into about 1 cm cubes and roast them in a large non‑stick pan over low heat until golden brown; remove from the pan. Wipe the pan with kitchen paper.
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3.
Melt the butter in the still hot pan, toss the bread cubes in it, and let them cool on a plate.
-
4.
Whisk the sour cream with 4 tbsp water, salt, and pepper to make the salad sauce. Adjust sweetness with honey.
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5.
Combine the chopped dandelion leaves with the sour cream sauce, serve portions, and sprinkle with croutons.
