Wild Herb Salad with Tomatoes and Radicchio

Ingredients

• 40 g bulgur (2 tbsp)
• 100 g wild herbs (e.g., dandelion, clover, nettle, sow thistle, gundermann)
• 150 g radicchio (½ head)
• 120 g mixed cherry tomatoes (red and yellow)
• 2 tbsp raspberry vinegar
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 1 tsp Honey
• 2 tbsp walnut oil
• 4 tbsp olive oil
• 45 g roasted sunflower seeds (3 tbsp)

Instructions

1. 1.

   Cook bulgur according to package instructions in boiling salted water for 10 minutes, then drain and let it rest.

2. 2.

   Meanwhile, clean the wild herbs: rinse, trim any tough stems, and dry thoroughly. Clean radicchio, rinse, and slice into ~5 mm wide strips. Wash tomatoes and cut them into slices.

3. 3.

   Whisk together vinegar, lemon juice, salt, pepper, mustard, honey, and oils to make the dressing; taste and adjust seasoning.

4. 4.

   Combine prepared salad ingredients in a large bowl, pour over the dressing, and gently toss. Plate the mixture, sprinkle with bulgur and sunflower seeds, and finish with a light grind of pepper.