Salads from wild plants, salad recipes from primrose and carrot, dandelion, nettle, watercress, sorrel, borage, radish with wild garlic.

For the preparation of salads of growing plants, any herb or mixture thereof is taken. It is better to mix neutral greens and something sharp – onions, yarok. Be sure to add fragrant plants. Not everyone is easy to absorb fiber, fragrant herbs will protect you from bloating and gas. 

Salads from wild plants, salad recipes from primrose and carrot, dandelion, nettle, watercress, sorrel, borage, radish with wild garlic.

You need to wash wild plants for salads very carefully so that sand does not get into the salad. This is especially important for the first greenery, because it all has leaves that are tightly adjacent to the soil, and therefore very polluted. In order to rinse greens well for salads, you need to place the plants in a bowl with water, while the sand remains at the bottom of the bowl, and do not drain the water, but take out the plants from there, leaving the sand at the bottom.

Another important detail in the preparation of such salads – as finely chopped as possible. Most wild plants are relatively tough and finely chopped makes them more tasty. The more different wild plants you mix, the tastier the salad will be. Pour the chopped herbs with any dressing of your choice – oil, sour cream, mayonnaise or some other sauce.

Salads from wild plants, salad recipes from primrose and carrot, dandelion, nettle, watercress, sorrel, borage, radish with wild garlic.

In the classic kitchen, fresh greens are prepared without salt. If you salt it in advance, then the greens start up the juice, become flabby, and the salad is liquid and tasteless. Therefore, it is better to salt the salad right on the plate, according to your own taste.

If the salad is obtained only from a small number of plants, it can be decorated with the addition of boiled eggs, grated cheese, finely chopped boiled or fried chicken. Finally, croutons – slices of bread toasted with garlic in oil.

Primrose and Carrot Salad Recipe.

Primrose (leaves, it is possible with flowers) – 100 g.
Carrots – 1 pc..
Garlic – 1 clove
Mayonnaise or sour cream – 3 tbsp. l.

Grate the carrots, finely chop the primrose, add crushed garlic, season with mayonnaise or sour cream.

Goethe Prefabricated Salad Recipe.

Dandelion, nettle, watercress, sorrel, borage, parsley, green onion, chop dill and, adding two boiled chopped eggs and onion, mix. Pour sauce with one cup of kefir, where salt, pepper and zest of 0.5 lemon are added. Serve with boiled potatoes, beef jerky or fish or as an independent dish.

Wild radish salad with wild garlic recipe.

White radish – 500 g.
Ramson (chopped) – 100 g
Sugar – 0.5 tsp.
Monosodium glutamate (optional) – 0.25 tsp.
Vegetable oil – 1-2 tbsp. l.
Salt – 0.3 tsp.
Greens to taste.

Rinse, peel and cut into long thin strips. Season with salt, grind and leave for 30 minutes. Drain the resulting juice. Fry wild garlic with continuous stirring of oil heated to 200–220 degrees for several seconds, remove from heat, add sugar and monosodium glutamate, mix. Pour the radish with the resulting sauce, mix again. Put on a plate and arrange with greens.

Based on materials from Robinson’s Kitchen. Recipes from Wild Plants and Flowers.
Zamyatina N.G..

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