Radish dandelion salad

Name: Radish dandelion salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Perennial dandelion salad (approx. 500 g); 1 (approx. 600 g) medium gherkin; 1 collar (approx. 250 g) Radishes; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 4 small baguette slices (approx. 10 g each); 1 package (200 g) Cream cheese (16 % fat); 5 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp juice of 1/2 lemon; 50 g Radish sprouts; 7-10 Tbsp Kitchen paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Perennial dandelion salad (approx. 500 g)
1 (approx. 600 g) medium gherkin
1 collar (approx. 250 g) Radishes
2 Garlic cloves
2 TABLESPOONS Olive oil
4 small baguette slices (approx. 10 g each)
1 package (200 g) Cream cheese (16 % fat)
5 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp juice of 1/2 lemon
50 g Radish sprouts
7-10 Tbsp Kitchen paper

Directions

1
Clean, wash and drain the dandelions. Clean the cucumber, peel it and cut it in half lengthwise. Remove seeds and cut cucumber into large cubes. Clean, wash and halve radishes. Peel garlic and halve the cloves.
2
Heat olive oil in a pan, fry garlic and baguette slices in it until golden brown. Take them out and let them drip off on kitchen paper. Arrange the garlic on the baguette slices. Stir cream cheese with milk until smooth.
3
Season with salt, pepper and lemon juice. Arrange dandelions with cucumber cubes, radishes, sprouts and garlic baguettes in bowls. Season with salt and pepper. Serve cream cheese dressing separately.