May
Easy
2 prs.
20 min.
Wild salad with linden
Ingredienser
- 200 g young linden leaves (or beech leaves)
- 100 g mixed wild herbs, such as ramson, garlic mustard, cuckooflower, and watercress
- 50 g feta cheese
Dressing
- 1 tablespoon apple cider vinegar
- 1/3 teaspoon cane sugar
- 2 teaspoons dijon mustard
- 1 shallot
- Salt
- Black pepper
- 2 tablespoons extra virgin olive oil
What parts of the plant to use
- The leaves and flower sprouts
Directions
- Chop the shallot finely.
- Chop the wild herbs.
- Mix all the ingredients for the dressing, and season with salt and black pepper.
- Pour the dressing over the linden leaves and the wild herbs.
- Top the salad with crumbled feta, and serve.
Tips
There are no tips for this recipe
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
