I have used both Mustard Garlic and ransom. But it is fine to use just one of them, but since I have both if them in my garden I wanted to have both if them in the salad. If you don’t have both then take twice as much of the other! This is a wild salad that is perfect when it’s warm outside.

Wild salad ingredients, 1 person

3 leaves of ramson
10 Garlic mustard leaves
lettuce
some tomatoes
10-15 hazelnuts
1 egg
1 carrot
1 dl of natural yogurt
2 tablespoons butter
Pepper and salt

This is what you do

• Boil the egg, I like when the egg is medium cooked. It takes about 6 minutes.
• Cook the carrot that is sliced into pieces, for about 3-4 minutes
• Crush the hazelnuts just a little bit, mix with the yogurt.
• Place the leaves and tomatoes on a plate
• Melt the butter
• Rinse and peel the egg, divide in the middle and place on the plate
• Strain the carrots, put on the plate
• Pour the melted butter over the salad
• Serve with the hazelnut yogurt
• Malin Nordblom

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