Leafy salad with herbs and flowers

Ingredients

• 1 bundle arugula
• 300 g yellow frisée lettuce
• 1 bundle wild garlic leaves
• 8 head lettuce leaves
• 4 Spring Onions
• 50 g chervil
• 1 bundle radishes
• 10 daisy flowers
• 100 g mung bean sprouts
• 1 dandelion salad leaf
• 4 hard‑boiled eggs
• 3 tbsp sunflower oil
• 2 tbsp Apple cider vinegar
• Salt
• ground pepper
• 5 thick white bread slices
• 2 Garlic cloves

Instructions

1. 1.

   Peel the garlic and rub it over the bread slices. Cut the bread into cubes and toast them in a hot iron skillet without fat. Set aside.

2. 2.

   Wash, clean, and arrange the salads (arugula, lettuce, frisée, wild garlic, dandelion) on four plates. Wash, trim, and cut the spring onions into slanted pieces. Wash the chervil and pluck the stems. Wash the radishes and slice them. Rinse the sprouts and daisy flowers and let them drain. Peel the eggs and slice them. Distribute the spring onions, chervil, radish slices, sprouts, and daisies over the salads on the plates. Make a dressing from oil, vinegar, salt, and pepper and drizzle it over the salads. Garnish with egg slices and croutons.