Nettle leaf salad with radish tops, dill and schnitt onions

1 serving


The bottom of the cast-iron enameled saucepan, or rather cast iron, is covered with water with one tablespoon of vegetable oil, let the water boil and put coarsely chopped nettles with radishes tops in the saucepan. Heat treatment takes no more than 2-3 minutes, so it is better not to leave the fire, but to stir the mass. The leaves should get a little softer, but not sit to the bottom. Remove the cast iron from the heat, finely shred the radish, mix everything, pour the sauce to taste or leave the salad natural. Densely sprinkle with chopped schnitt onions and decorate with one whole radish.