<p>Salads can be super creative. Especially in the spring, when there are so many wild growing herbs and plants. And then there's also asparagus, radishes, baby spinach and other beautiful vegetables. This recipe is a suggestion on how to combine some of the garden growing vegetables like broccoli and salad with wild growing plants like nettles and wood sorrel. The awesome part of this salad is also the potato vinaigrette that is really creamy and yummy. Overall super delicious, easy to make, spring inspired and creative. Wonderful.</p>
Peel the potato and cut in on small cubes. Peel the onion and garlic. Place them all in a pot, filled with 1 liter of salted cold water. Place over high heat and cook for 20 minutes.
Drain the potato, onion and garlic. Save 150ml of cooking water. Add the potato, onion, garlic, saved water, olive oil, dijon mustard, apple cider vinegar and herbs to a blender jug. Blend until you get a nice, silky vinaigrette. Season to taste with salt and pepper.
Clean the vegetables
Clean the chicory and salad leaves. Roughly chop the chives. If we are using nettle flowers and wood sorrel clean those too. Clean the sprouting broccoli and tear it apart to get smaller pieces. Slice the chicken breasts in half, season with salt and pepper. Place a pan over high heat, add olive oil and pan fry the chicken breasts for 3 minutes on each side. Cut them on stripes while still hot.
Place the vegetables, lettuce and half of the herbs into a salad bowl. Pour half of the vinaigrette over the mix. Add the chicken stripes, pour the rest of the vinaigrette over and also add the rest of the herbs. Serve the salad with homemade bread or if you want to make it even more special, you can add a soft boiled egg or radishes. Bon appetite.