Preparation time: approx. 20 to 30 minutes
Difficulty level: low
This exclusive Waldgold recipe by Dennis Puchert, the youngest star chef in Switzerland, brings out the aromatic variety of different wild herbs, which harmonize perfectly with each other.
The delicious wild herb salsa is topped off with our cold-pressed beechnut oil, which adds its nutty flavor and many valuable ingredients.
Wild herb salsa:
| 1 | spring onion |
| 1 | garlic clove |
| 1 | beef tomato |
| 4g | chervil |
| 3g | leaf parsley |
| 4g | chives |
| 4g | marjoram leaves |
| 8g | garden cress |
| 40g | beechnut oil |
| 30ml | lime juice |
| 3g | fleur de sel |
| 0.5 tsp | pepper, black, from the mill |
| 0.5 tsp | cayenne pepper |
| optional | edible flowers |
This is how you prepare the wild herb salsa
Step 1: Cut the aromatic light bulb of the spring onion into very fine cubes. Cut the remaining green part of the spring onion into fine rings.
Step 2: Peel the garlic and also cut into fine cubes.
Step 3: Blanch the tomatoes. To do this, place them in a pot of simmering water. Once the skin slowly peels off, remove the tomatoes from the water and cool them briefly in a bowl of ice water.
Step 4: Skin the tomatoes, quarter them and finally cut them into fine cubes.
Step 5: Place the spring onion, garlic, tomatoes, lime juice, beechnut oil, fleur de sel and pepper in a bowl and mix well.
Step 6: Roughly pluck or cut and wash all the herbs and the garden cress.
Step 7: Add the herbs to the marinated vegetables and stir.
Serve and enjoy the wild herb salsa
Now it is best to serve the wild herb salsa straight away. We recommend you enjoy it with freshly grilled sourdough bread, which you can get from your favorite bakery.
For serving, you can optionally use edible flowers, which again provide a visual splash of color.
Have fun preparing it and bon appetit!