Vegan Springtime Salad 🌱

Spring has arrived. With flowers, wild garlic and artichokes. I love artichokes. I love the ritual of removing the petals. Dipping them and biting into the succulent meat. One after another. And finally reaching the delightful heart. Poetry on a plate.

Clean and trim artichokes by removing the thorny tips from the leaves. Quarter and char in a hot pan. Add some water and steam until soft.

Clean salad greens. I used baby leaves of wild garlic, watercress, red Swiss chard, parsley and red lettuce. Drizzle with a dressing consisting of olive oil, apple cider vinegar, orange juice, mustard, black pepper and fleur de sel.

Arrange artichoke quarters and salad on a plate. Drizzle the artichokes with dressing and decorate with yellow and white viola petals.

6 Comments Add yours

  1. I bought one once but had no idea how to use it…

    Liked by 1 person

  2. It’s not really self explanatory, is it? Were you able to prepare it? At least you know how now, right?!


  3. Lol, no, I never bought another one! But I can always read your description x

    Liked by 1 person

  4. That sounds like a plan!


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