For 4 people
Ingredients:
2 lettuce hearts
1 handful of young dandelion leaves
1 handful of sorrel
1 handful of lamb's lettuce
1 bunch of fresh herbs from lemon balm, chervil, parsley, borage
1 sprig of mint
1 teaspoon hazelnut oil
5 tablespoons of sunflower oil
4 tablespoons herbal vinegar
1 teaspoon mustard
Salt
black pepper
some sugar
1 teaspoon finely chopped dill
50 g almond sticks (available to buy)
some nasturtium flowers
Bowls
Pan
Preparation:
Clean and wash the lettuce hearts and tear them into bite-sized pieces. Clean all herbs, remove the hard stems, wash, pat dry and pick apart. Put everything in a bowl except the dill.
Mix the hazelnut oil, sunflower oil, vinegar, mustard, salt, pepper, sugar and dill in a bowl to form a creamy sauce. Then roast the almond sticks in a coated pan until golden brown without adding any fat.
Pour the sauce over the meadow salad and herbs and mix everything together well. Sprinkle with the almond sticks and serve garnished with nasturtium flowers.