Colorful Salad with Wild Herbs

Suddenly it is high summer! The birthday buffet, to which we were invited today, was rich. Therefore, there is now in the evening only a small salad for two.

• 1/2 head of Lollo Bionda
• 1 small carrot, grated
• 1 tomato, cut into small pieces
• 6 walnuts, coarsely chopped
• 200 g asparagus tips
• 6 brown mushrooms, cut into thick slices
• 1 handful of wild herbs (stinging nettle, goutweed, garlic oxtail, groundsel, daisy flowers, dandelion leaves, chickweed).

I roasted the asparagus for just under 10 minutes over medium heat, then added the sliced mushrooms and roasted for another 5 minutes. The dressing:

• 2 tbsp elderflower syrup.
• 2 tablespoons apple cider vinegar
• 3 tablespoons walnut oil
• pepper
• salt

Then artfully pile everything on a plate and add a piece of toasted Tollkötterbrot. Yum! The ground elder/asparagus combo works especially well, and the chickweed brings a fresh flavor to the salad….

Oh, and skim the stinging nettle well, or it’s a special kind of palate tickler!

salad, mushroom, elderflower syrup, carrot, asparagus, tomato, walnuts, stinging nettle, dandelion leaves, goutweed, ground ivy