Recipes
Wild herbs-salad with beans and beef
- 15 Min. Preparation time
- 2Portions
Salad
- 250 g ready-to-eat Steirerkraft scarlet runner beans PDO
- 100 g cooked beef
- 100 g wild herbs or leaf salad
- 100 g bean sprouts
- 4 radishes
- 1 TBSP torn horseradish
- 1 TBSP fresh herbs to taste
- Pumpkin seed oil PGI
- honey vinegar
- salt, pepper
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Preparation
- Wash the selected wild herbs well and in the case of spicy varieties such as dandelion and cat’s ear, place in water for 10 minutes. This will draw out some of the bitterness. Large leaves should be trimmed slightly. Make sure that bean sprouts are rinsed well with water. Dry the salad well on kitchen paper.
- Cut the washed radishes into slices and then into thin strips. Cut the beef into pieces.
- Mix all the ingredients in a bowl with the cooked canned scarlet runner beans PDO. Finally, add pumpkin seed oil and a small amount of vinegar, salt and pepper.
This is my tip
My suggestion: When picking wild herbs, expert knowledge is required. Otherwise, we recommend using mixed salad leaves. Some ideal wild herbs and salads include: saltbush, tender dandelion and cat's ear leaves, a small amount of ground elder, chickweed, ground ivy and daisy flowers.
Michaela Bloder, Steirerkraft Kernothek
Scarlet runner beans ready-to-eat
Pumpkin seed oil Premium
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Wild herbs-salad with beans and beef 
Difficulty level: easy
Salad
Shop products online
Preparation
This is my tip My suggestion: When picking wild herbs, expert knowledge is required. Otherwise, we recommend using mixed salad leaves. Some ideal wild herbs and salads include: saltbush, tender dandelion and cat's ear leaves, a small amount of ground elder, chickweed, ground ivy and daisy flowers. Michaela Bloder, Steirerkraft Kernothek |