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Spring is finally here and we all long for the first freshly harvested lettuce! Also, the first wild herbs can be foraged and why not add the young leaves of nettle, ribwort plantain and dandelion to your salad bowl to boost your energy. Mix in slices of radishes and mushrooms and poach your salad bowl with poached eggs and flower petals: you’ll have a health-boosting vegetarian meal and a beautiful dish to impress your guests with!

Spring salad with poached egg

Ingredients (for 4):

1 head of lettuce

1 handful of wild herbs (nettle, ribwort plantain, dandelion, sorrel, chickweed etc.)

1 bunch of radishes

200 g mushrooms

wildflowers (dandelion, cuckoo flower, red clover, violet, daisy etc.)

4 eggs

6 tbsp apple vinegar

4 tbsp walnut or hazelnut oil

salt (normal or orange herb salt), pepper

Instructions:

1. Wash the lettuce and wild herbs thoroughly and shake them to dry
2. Wash the radishes and cut off the leaves and the roots. Wipe the mushrooms with a moist kitchen cloth.
3. Mix the apple vinegar and nut oil with salt and pepper.
4. Bring a large pot with water and two tablespoons of vinegar to the boil. Crack the egg open into a glass. When the water is boiling, stir it until a vortex forms. Carefully insert the egg into the vortex and cook for about 4 minutes.
5. In the meantime, arrange the lettuce, herbs, radishes and mushrooms on four plates and pour the dressing over the salad.
6. When the eggs are cooked, take them out with a skimmer and put them onto the salad. Sprinkle with wildflowers and flower petals and serve.