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Herb and flower salad and nettle fritters

Salads of the moment, tarragon, fennel, oxalis, pimprenelle, chive flowers, dill flowers, marigold flowers. The herbs can be changed but are still used at home in large quantities, they are not a pleasure to the salad but are part of the salad.


Vinaigrette: mustard, 1/3 apple cider vinegar, 1/3 rapeseed oil, 1/3 sunflower oil, a dash of rapeseed oil with lemon, salt


Nettle fritters:

  • Blanched nettles: nettle shoots (before flowering) briefly bleached and coarsely chopped

  • Donut paste: 1 egg, 150 g flour, 1 tsp baking soda, 1 tsp turmeric, 10 cl milk, 1 tablespoon oil, salt, 40 g sunflower seed, 1 / teaspoon finely chopped garlic, pepper or chili. Mix all the ingredients and add the chopped nettles.

  • Fry the accras

Serve as a suite accompanied by the salad






Thanks to Désirée & Guido for the photo ;-)


Bon Appétit !


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