Wash young nettle leaves, blanch in salted water, then drain. Mix shelled walnuts with some of the blanching liquid and add vinegar to taste. Finely chop green onion and parsley. Mix the nettle, walnut dressing, and greens in a salad boil.
Ingredients
For every 200g nettle:
- 25g green onion
- 20g parsley
- 25g shelled walnuts
- salt and vinegar to taste