Tube lettuce with lemon and honey dressing
Today's recipe uses fresh, young dandelion leaves, complemented by delicious potatoes and a refreshing lemon and honey dressing – simply delicious!
After a long winter, the slightly bitter but very healthy young shoots make a wonderful spring salad. We've refined our salad with boiled eggs. It's so quick and easy to prepare that you'll have plenty of time to enjoy it. And this dish has a second positive side effect – you get some fresh air and exercise while harvesting dandelion leaves.
Just be careful not to harvest the lettuce from a fertilized meadow or next to a busy road. And the fresh, small shoots taste better than the fully grown leaves.
You need:
- about a medium salad bowl full of lettuce
- 2 eggs
- 2 boiled potatoes
For the dressing:
- 1 lemon
- ½ teaspoon honey
- 6 tablespoons of high-quality vegetable oil
- A little vinegar
- makasol colorful herbal salt
Here's how:
1. Wash the lettuce and cut it into smaller pieces if necessary
2. Cut the cooked potatoes and add them
3. For the dressing, squeeze the lemon and mix with the vegetable oil and honey. Season to taste with vinegar and makasol Colorful Herb Salt.
4. Mix the dressing with the salad and finally decorate with eggs.
Photo(s): Birgit Maier
