Dandelion salad with croutons and egg

Spring, savory and mega-healing dandelion leaf salad. To make the salad not only healthy, but also tasty and appetizing, you need to choose dandelions before flowering, so the leaves will be less bitter and brighter.

Ingredients

• Dandelion leaves - 1 bunch
• Boiled egg - 1 pc.
• White bread - 1-2 slices
• Garlic - 1 clove
• Apple cider vinegar - 0.5 tsp
• Vegetable oil - 3 tbsp. spoons
• Salt - 1 pinch

Directions

1. Put the leaves in a bowl and fill with water. We leave for 15-20 minutes. We are waiting for the excess bitterness to leave the dandelion.
2. Cut white bread into small pieces.
3. We spread the slices of bread and chopped garlic in a saucepan with heated oil, fry until golden brown.
4. Using a paper towel, remove excess moisture from the leaves and put them on a dish.
5. Cut the boiled egg into 4 parts and add to the plate.
6. We spread the croutons (without garlic).
7. Sprinkle the dandelion leaf salad with salt, pour with oil and vinegar. Salad with dandelion, toast and egg is served at any time.