Spicy Mixed Leaf Salad

Ingredients

• 65 g mixed leafy greens (e.g., arugula, frisée, parsley, young dandelion, purslane, parsley, watercress)
• 65 g mixed herbs (e.g., arugula, frisée, parsley, young dandelion, purslane, parsley, watercress)
• 1 Garlic clove
• 2 tbsp pine nuts
• 3 slices toast bread
• 8 tbsp olive oil
• 3 tbsp raspberry vinegar
• Sea salt
• Pepper
• a pinch sugar

Instructions

1. 1.

   Wash and dry the salads and herbs. If needed, trim smaller pieces. Halve the garlic and rub the salad bowl with its cut side. Toast the pine nuts in a dry pan until lightly browned; set aside.

2. 2.

   Remove crusts from the white bread and cube it. Fry the cubes in 3 tbsp oil until crisp. Whisk together the remaining oil, vinegar, salt, pepper, and sugar to make a dressing, then combine with the rest of the ingredients. Serve immediately in four bowls.