Spring Spinach Wild Garlic Salad
Prep: 20min
|
Servings: 4
|
Cook: T0M
A springtime spinach and wild garlic salad featuring fresh leafy greens, radishes, hard‑boiled eggs, mushrooms, cherry tomatoes, chives, and a bright vinaigrette. Serve with daisy flower petals for garnish. Enjoy this recipe from Spoonsparrow!
Ingredients
- 200 g baby spinach
- 30 g wild garlic
- 1 bundle radishes
- 4 hard‑boiled eggs
- 80 g mushrooms
- 100 g cherry tomatoes
- 1 bundle chives
- 2 tbsp white balsamic vinegar
- 2 tbsp lemon juice
- 6 tbsp Olive oil
- Salt
- pepper (from grinder)
- unsprayed daisy flower petal
Instructions
-
1.
Wash and dry the spinach and wild garlic, then rinse. Slice radishes thinly after washing. Peel eggs and cut lengthwise into quarters. Clean mushrooms with a damp cloth and slice. Wash cherry tomatoes, pat dry, and halve. Rinse chives, shake dry, and cut into fine ribbons.
-
2.
Whisk together vinegar, lemon juice, and olive oil; season with salt and pepper.
-
3.
Arrange the salad on plates, sprinkle with chive ribbons, drizzle with dressing, and garnish with daisy petals before serving.
