“Have you ever used chamomile other than for an infusion? I didn’t and was absolutely surprised to combine it with fresh citrusy notes. This herb salad is bursting of freshness.”

This recipe was created in collaboration with Weleda. All in all, I have developed a recipe to match the seasons for 12 of the leading plants. The idea with the herb salad came at a joint meeting and I was thrilled immediately.

Only, until then, I had only enjoyed chamomile as an infusion. My knowledge of other ways of using was like zero. But as often happens when dealing with a new product or topic, you can quickly find many exciting reports and ideas for preparation.
It soon became clear that I would work with dried chamomile because it is available all year round in the best quality in a well-stocked herbal pharmacy. The difference between the chamomile tea bags that are offered in the supermarket is immense.

To intensify the aroma, crumble the dried flowers between your fingers. This works if you rub them between your fingers. So that the salad dressing can develop an intense aroma, it is important to let it marinate according to the recipe.

After that everything goes really fast. The salad mixture can be varied according to the season. Since chamomile grows in my garden, I’ve added the fresh flowers a topping, They do look so pretty!

Colorful Herb Salad with Chamomille Dressing

Course: Recipes, Savory

Servings

2

servings

Prep time

25

minutes

Soaking

4

hours

“Have you ever used chamomile other than for an infusion? I didn’t and was absolutely surprised to combine it with fresh citrusy notes. This herb salad is bursting of freshness.”

Ingredients

• STEP 1

• 2 tablespoons chamomile flowers dried

• 2 tablespoons of lemon juice

• 1 tbsp lime juice

• 1 teaspoon ginger grated

• 1/2 teaspoon agave syrup

• STEP 2

• 6 tbsp olive oil

• 1 tbsp Balsamico Bianco

• pepper

• salt

• Side dishes

• 1 heaped tsp of pumpkin seeds

• 1 heaped tbsp of sunflower seeds

• 2 figs

• SALAD

• 2 handful of mixed salad *

• 1 handful of watercress

• 5 leaves Chicorino Rosso in strips

• 1/2 bunch chervil, chopped

• 1/2 bunch of parsley, chopped

• 5 sprigs of marjoram, plucked

• 4 radishes with green

• Microgreens

• Chamomile flowers, during the season

• * Spinach, Mizuma, oak leaf, lambs lettuce

Directions

• STEP 1 Mix all ingredients for the dressing and cover. Marinate at least for 4 hours.
• STEP 2 Pour the mixture through a fine sieve and mix with the ingredients of part 2, season to taste.
• SALAD In a nonstick skillet roast sunflower and pumpkin seeds over medium heat set aside, and let cool.
• Cut figs in half and sauté in the same pan on the cut surfaces on low heat for 3 minutes, set aside.
• Finely slice radishes and cut radish greens into strips. Arrange salad on the plates and mix thoroughly with the herbs and radishes green.
• Arrange figs, radishes, and seeds on the plates, decorate with fresh chamomile flowers or other seasonal edible flowers. Drizzle with the dressing and serve immediately.