Nettle Cheese with Daisy Vinaigrette


Rating: 3.88 / 5.00 (8 Votes)


Total time: 45 min

Servings: 6.0 (servings)

Ingredients:








Vinaigrette:







Set:




Instructions:

Mash the cheese, brush through a sieve and season with salt and pepper.

Half of the nettles

Title: Potato salad with daisies Categories: Flowers, leaf salads, kitchen herbs

1 kg long potatoes (lettuce) a quarter l clear soup

4 tablespoons vinegar

salt

pepper from the mill 80 g bacon or possibly streaky bacon

1 onion

2 tablespoons of oil

2 handfuls of daisy rosettes

1 handful of sorrel leaves 1 bunch of radishes

Rinse the potatoes and cook until just tender, 15 to 18 minutes. Rinse briefly, cool a little and peel. Heat the clear soup with vinegar,

cut the potatoes into thin slices, turn them once to the other side and let them stand for 20 minutes. Season with a little salt (the clear soup is already salty) and pepper. Cut the bacon into small cubes. Peel and chop the onion.

chop. Heat oil, fry bacon and onion cubes in it until golden brown, then fold into the potatoes.

Rinse the daisy rosettes with buds and the sorrel leaves thoroughly and discard. Cut sorrel into strips. Fold into the leaf salad with the whole daisy rosettes and leave for 1 hour.

Finally, stir in the washed radishes cut into narrow slices. Serve with egg dish, sour meat or smoked fish as desired.

Our tip: Use bacon with a fine, smoky note!

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