Wildkraeutersalat

Wild Herbs: A recipe by Rebecca Clopath

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Wild herb salad with apple dressing
Confit egg yolk
Wild leek fried with nut butter

 

Ingredients

200 g wild herbs (for example: dandelion, campion, bedstraw, ribwort, wild thyme, ground elder, wild garlic)
40 g finely chopped onions
100 g apple cider vinegar
200 g rapeseed oil
Pinch of salt
10 g garlic mustard (You can also use garlic, wild garlic or scallion).
500 g butter
Egg yolks
40 g of collected wild leek (You can also use purchased leek.)

Wildkraeutersalat

Preparation

First, mix the wild herbs (e.g. dandelion, campion, bedstraw, ribwort, wild thyme, ground elder, wild garlic) with the onions, apple cider vinegar and rapeseed oil and salt to taste. Then finely chop the garlic mustard and add. For the confit (cooked) egg yolk, the butter must first be clarified, i.e. rendered (the butter has to turn into butter oil), then sieved and heated to 75°C. Cook the egg yolks in the butter for 30 minutes. Carefully take out. Finally, fry the wild leek in a little butter until it is crispy.

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