Ingredients:
25 g ribwort plantain
50 g dandelion leaves and some flowers
1 sprig of lemon balm
some borage leaves and flowers
Pepper
Salt
1 boiled egg yolk
For the salad dressing:
100 g yogurt (natural) 1.5%
1 tablespoon lemon juice
90 g curdled milk
Sugar
Bowls
Preparation:
Wash plantain, dandelion, lemon balm and borage well, let dry and mix everything loosely in a bowl. Add some salt and pepper to taste and the cooked, then chopped egg yolks.
For the sauce, put the yoghurt, the concentrated milk, the tablespoon of lemon juice and a pinch of sugar in a bowl and mix everything together well.
Then pour the sauce over the wild herb salad and garnish with the flowers. Then serve on a plate or in a small bowl.