Follow these steps for perfect results
lettuce
washed, chopped
watercress
washed
red onion
diced
red radishes
diced
fresh borage leaves
chopped
black pepper
freshly grated
white wine vinegar
salt
oil
Wash lettuce and watercress thoroughly and spin dry.
Dice red onion and radishes.
Chop fresh borage leaves.
Prepare the white wine vinegar dressing in a non-reactive container: whisk together white wine vinegar, salt, and oil.
Combine the lettuce, watercress, red onion, radishes, and borage in a large salad bowl.
Pour the dressing over the salad ingredients and toss to coat.
Garnish with additional borage leaves and flowers.
Sprinkle freshly grated black pepper on the salad.
Expert advice for the best results
Chill the salad bowl before assembling to keep the salad crisp.
Add a sprinkle of crumbled goat cheese for a creamy element.
Everything you need to know before you start
5 minutes
Dressing can be made ahead, but salad is best assembled just before serving.
Serve in a chilled bowl, garnished with borage flowers.
Serve as a side dish to grilled meats or vegetables.
Serve as a light lunch with crusty bread.
Complements the salad's acidity and herbal notes.
Discover the story behind this recipe
Fresh salads are a common side dish in German cuisine.
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