Dandelion leaf salad with egg and tomatoes

Step-by-step cooking

1. Step 1:

   

   To prepare a dandelion salad, take young leaves of fresh dandelion, dill greens, tomatoes, hard-boiled eggs, green peas and mayonnaise. If you cook eggs in advance, then the preparation of such a salad will take a few minutes.

2. Step 2:

   

   First fill the dandelion leaves with a large amount of water in a volumetric bowl or basin so that all the remnants of the earth settle to the bottom. Then rinse the leaves well under running water and pour clean cold water with the addition of citric or other acid. let it stand for an hour or two. During this time, the extra bitterness will go out of the dandelion leaves.

3. Step 3:

   

   Wash the rest of the vegetables - dill greens and tomatoes, drain them with a paper towel. Start assembling the salad. Coarsely chop the dandelion leaves, a little smaller - dill.

4. Step 4:

   

   Cut tomatoes and eggs into slices. They play not only a component role, but are also a salad decoration. Bright red tomato spots and white-yellow eggs look very appetizing and advantageous against the background of fresh greenery.

5. Step 5:

   

   Put the greens in a bowl with a substrate.

7. Step 6:

   

   On this green carpet, arrange the bright slices of tomatoes freely.

8. Step 7:

   

   Open a jar of canned green peas and add a couple of spoonfuls of peas to the salad, separating it from the filling.

9. Step 8:

   

   Picturesquely scatter the egg slices.

10. Step 9:

    

    Apply a mayonnaise grid over this beauty, add a little salt. You can walk along the edge of the plate by spraying red paprika or black ground pepper.

11. Step 10:

    

    Decorate the salad with dandelion leaves and serve immediately! A delicious vitamin salad with fresh dandelion greens is ready.