A delicious, summery, refreshing salad with a lot of wild greens, and colorful ingredients.
2 large handfuls of wild herbs (we had baby chard and dandelions)
1 bed of cress
1 pineapple tomato
1 small cucumber
1 handful of walnuts
some maple syrup
Salt, pepper to taste
1 pinch of hot pepper flakes
1 large baked clove of garlic
6 tablespoons of olive oil
1/2 orange, juice
1/4 lemon, juice
1 dash of maple syrup
1 pinch of salt
1/2 tsp Baharat
- Rub the clove of garlic with olive oil and bake on a baking tray at 250 degrees for 20-30 minutes until soft.* Be sure to read the note below!
- Meanwhile, wash the wild herbs under cold water and spin dry. Wash the tomato and cut it into thin slices. Do the same with the cucumber. Now spread the salad on the bottom of a large plate, then layer the cucumber and tomato on top, sprinkle with the flowers, if available. Add cress.
- Now roughly crush the walnuts and caramelize in a pan with a little maple syrup (really only 1 tbsp, that’s sweet enough) when the pan is hot at medium temperature for 2-3 minutes. Let it cool briefly and spread over the salad.
- When the garlic is soft, press it out of the skin and whisk together with orange juice, lemon juice, salt, pepper, baharat and maple syrup (you can also leave it out if it is sweet enough with orange juice). Then pour in the olive oil and blend at the same time with the hand blender, then it will be nice and creamy.
- Spread the dressing over the salad. Enjoy!
For everyone who says I’m not going to heat up the oven for 1 clove of garlic – I fully relate to that. When I cooked the recipe, the clove of garlic was left over from the previous day. If you prepare the salad for lunch, you can prepare the oven vegetables with lemon polenta for the evening or for the next day, then it is worth using the oven and you have prepared a second meal for later.