Recipe: Spring salat

Actually, this time we just wanted to put a new spin on the classic Maundy Thursday dish. We managed to do just that, and the result is a delicious spring salad that still tastes absolutely brilliant even after Easter!

This time, we’ve sourced a few ingredients straight from nature: wild herbs and spring flowers. These give this delicious salad that special something – both in terms of flavour and appearance. We’ve gone for daisies, violets, cress and wild garlic. The whole dish is topped off with potato rösti and a poached egg. With this salad, you can bring that springtime feeling straight into your home.

 

Tips for the preparation: 

The trickiest part of this otherwise fairly simple recipe is the poached eggs. We had to practise a bit too, but it really is worth the effort. The eggs must be very fresh and cold, and it’s best to add a little vinegar to the water. Some people say you don’t need the vinegar, but in our experience, you’re more likely to get a perfect poached egg if you use it. Under no circumstances, however, should you add salt to the water. Furthermore, the water mustn’t be boiling when you slide the egg into it. The best way is to bring the water to the boil, then remove the pan from the hob and switch off the heat. Next, crack the egg into a small bowl and slide it into the water from there. Using two spoons, you can then ‘wrap’ or ‘press’ the egg white slightly around the yolk. Then place the saucepan back halfway onto the still-warm hob, but under no circumstances should it start to boil. After about 5 minutes, the egg should be ready; if it’s very large, perhaps leave it for another half a minute. Then lift the egg out with a slotted spoon, drain it on some kitchen roll and enjoy. It sounds really complicated now, but do give it a go!

Ingredients for 2 portions: 

  • 50 g fresh leaf spinach
  • 1 lettuce heart
  • Some spring onions
  • 6 radishes
  • 5 medium potatoes (boiled and grated)
  • 2 eggs
  • Clarified butter 
  • Salt, pepper and nutmeg
  • Orange jam, vinegar and oil
  • Violets, daisys, cress and wild garlic

 

Preparation: 

  1. Wash the lettuce and spinach leaves

  2. Season the potatoes with salt, pepper and nutmeg, and mix well

  3. Prepare the marinade: put the orange marmalade, salt, vinegar and oil into a preserving jar, screw the lid on and shake well

  4. Shape the seasoned potatoes into small patties and fry them slowly in clarified butter until golden brown

  1. Bring a small saucepan of water and vinegar to the boil

  2. Crack the eggs one by one into small bowls

  3. Gently slide the eggs one by one into the hot, but not boiling, water

  4. Use two spoons to ‘press’ the egg white into a shape around the yolk

  1. Finely chop the radishes, wild garlic and spring onion

  2. Turn the rösti regularly in the frying pan

  3. Toss the salad and spinach leaves with the prepared dressing

  4. Arrange the salad on the plates with the flowers and herbs

  5. Place the cooked rösti on top of the salad

  6. Lift the poached eggs out of the water, drain them on some kitchen roll and place them on the salad

  7. Make a small cut in the egg and serve

In the video, you can see exactly how to poach an egg. Good luck, and enjoy your meal!

Eure Kristina