Essblumen-Salat

Ingredients

• 1 bundle arugula
• 200 g lamb's lettuce
• 1 chicory
• 12 radishes
• 4 tbsp olive oil
• 2 tbsp white balsamic vinegar
• Salt
• Pepper (freshly ground)
• a handful edible flowers (e.g., dandelion, sweet violet, spikenard, clover, etc.)
• sprouts for garnish (e.g., alfalfa sprouts)

Instructions

1. 1.

   Wash, rinse, and dry the arugula and lamb's lettuce. Wash the chicory, cut it lengthwise in half, remove the tough core, and slice diagonally into thin strips. Clean the radishes, rinse them, and slice into very thin rounds or shave with a mandoline.

2. 2.

   Whisk the olive oil and white balsamic vinegar together, seasoning with salt and pepper. Toss the edible flowers with the chicory strips, arugula, lamb's lettuce, and vinaigrette; arrange on plates and garnish with sprouts before serving.