Wildkraeutersalat Recipe

I’ve been really into wild herbs lately so i decided to whip up this wildkraeutersalat, mixing fresh wild garlic, dandelion greens, blanched nettles and chickweed with thinly sliced red onion, olive oil and lemon juice, and honestly it’s like stepping into a hidden garden where every bite is a cool, unexpected vibe.

I love wildkraeutersalat because its wild garlic leaves, dandelion greens, and blanched stinging nettles give a real nutrient boost. I think the blend of raw red onion with extra virgin olive oil and lemon juice create a fresh, vitamin packed salad that’s both earthy and energizing.

Ingredients

• Wild garlic leaves are vitamin-rich, slightly garlicky, and add tasty fibre and flavor.
• Dandelion greens bring a slight bitter punch, high in vitamins A and C for detox.
• Stinging nettles, once blanched, yield a hearty mineral boost and offer iron benefits.
• Chickweed adds a subtle earthiness while offering a mix of fibre and antioxidants.
• Thinly sliced red onion gives a spicy sweet kick and a crunchy texture to the dish.
• Extra virgin olive oil coats and melds flavors, adding richness with healthy fats.
• Lemon juice brightens the salad with tangy, fresh flavor that cuts the richness.
• Hardboiled egg supplies a protein punch while giving a creamy texture and extra flavor boost.

Ingredient Quantities

• 80 g fresh wild garlic leaves (roughly washed)
• 40 g dandelion greens (give em a good wash too)
• 40 g stinging nettles (blanched quickly in boiling water)
• 30 g chickweed or another mixed wild herb
• 1 small red onion, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• Salt to taste
• Freshly cracked black pepper to taste
• Optional: 1 hardboiled egg, quartered

How to Make this

1. First, wash the wild garlic leaves and dandelion greens really well and give a quick rinse to the chickweed or mixed wild herbs.

2. Quickly blanch the stinging nettles in boiling water for just a minute or so then drain them immediately.

3. Thinly slice the red onion into nice, delicate pieces.

4. In a large bowl, put together the wild garlic, dandelion greens, blanched nettles, and chickweed.

5. Add the sliced red onion to the mix.

6. Drizzle over the extra virgin olive oil and lemon juice.

7. Toss all the ingredients gently, making sure everything gets a bit of that dressing.

8. Season the salad with salt to taste and freshly cracked black pepper.

9. If you like, add the hardboiled egg quartered on top for an extra touch.

10. Serve fresh immediately and enjoy your Wildkraeutersalat!

Equipment Needed

1. Large bowl for mixing all the greens and dressing
2. Colander or strainer to rinse the wild garlic, dandelion greens, and chickweed
3. Pot for boiling water to blanch the stinging nettles
4. Knife for thinly slicing the red onion
5. Cutting board to prep veggies safely
6. Tongs or a large spoon for tossing everything together
7. Optional: A small pot for boiling the egg if you decide to include it in the salad

FAQ

• Q: Can I use other wild greens if I can’t find all these specific ones?
  A: Yeah, you can swap in some spinach or baby kale if you need to, but the flavor will change a bit. Its best to stick with the wild herbs if you want that authentic taste.
• Q: How do I safely handle and prepare stinging nettles?
  A: You should quickly blanch ’em in boiling water to get rid of that sting, then rinse them under cold water. This really helps make them safe to eat.
• Q: Do I really need to wash the greens multiple times?
  A: Yes, its important to wash them well to remove dirt and any bugs. A good rinse really makes a difference to the final taste.
• Q: Can I substitute lemon juice with something else?
  A: If you’re out of lemon juice, a mild vinegar might work, though it will change the flavor slightly. Still, it’s a good backup option.
• Q: How long can I store the salad after making it?
  A: Its best to eat it fresh, but you can keep it in the fridge for up to one day, keep in mind the greens might get a little soggy.

Wildkraeutersalat Recipe Substitutions and Variations

• If you don’t find wild garlic, try garlic chives or even a bit of spinach with minced garlic mixed in to get a similar kick.
• Dandelion greens can be replaced with arugula or baby kale if you are looking for something a bit milder yet still peppery.
• If blanched stinging nettles seem too risky, use spinach or watercress instead. They’ll bring that fresh, leafy vibe without any hassle.
• Instead of chickweed, you can toss in a small handful of parsley or even a bit of mint to mix up the flavor profile.

Pro Tips

1. One way to really boost the flavor of your salad is to let your wild garlic and dandelion greens soak in cold water for a few minutes before you toss ’em into the bowl; this helps get rid of any dirt and makes sure they’re extra fresh.

2. For the stinging nettles, be careful when blanching them in boiling water – you dont wanna overdo it because that can make the greens mushy and lose that nice, vibrant taste. Give ’em just a minute and drain right away.

3. Slice your red onion as thin as possible because it not only mixes better with the other herbs but also keeps the crunch and a bit of tang in every bite; if the pieces are too chunky they might overpower the other flavors.

4. When drizzling the olive oil and lemon juice over the mix, do it slowly and toss by gently folding it in so that you dont bruise the leaves. This little hack helps keep that fresh, natural texture intact all the way through.