Clean the Jerusalem artichoke sprouts and rinse well. Cut the ends crosswise. Marinate with juice of one lemon. Rinse the bracken sprouts well. Tie the meadow herbs and flowering chives with blanched carrot strips into a bunch and decorate with the sprouts. Marinate with garlic, wine vinegar, buttermilk, salt and honey.
Serving: Arrange the sprout salad on plates. Sprinkle with carrot strips, walnuts and pignoli.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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