Dandelion Salad

Ingredients

• 200 g yellow dandelion leaves
• 200 g green dandelion leaves
• 150 g green, pitted olives
• 1 tbsp capers
• 3 tbsp vegetable broth
• 3 tbsp white wine vinegar
• 1 tsp coarse mustard (Dijon mustard)
• 8 tbsp olive oil
• Salt
• black pepper from the mill
• 4 slices of loaf bread
• 2 Garlic cloves
• 2 tbsp chopped rosemary needles
• 2 tbsp chopped thyme leaves

Instructions

1. 1.

   Clean, rinse and dry dandelion; if desired cut into bite‑size pieces.

2. 2.

   Finely chop olives with capers and blend with vegetable broth, vinegar, mustard; slowly whisk in 6 tbsp olive oil and season with salt and pepper.

3. 3.

   Cut bread into cubes and fry in remaining olive oil until golden brown; press garlic cloves into the pan and stir in herbs.

4. 4.

   Arrange dandelion and olives on four plates, drizzle salad dressing over them and sprinkle croutons on top.