Boil orache (saltbush) in salted water until done, then drain, rinse with cold water, and slice. Finely chop white onion, sauté in sunflower oil, then let cool and mix with orache. Mix vinegar with minced garlic. Place the vegetables in a salad bowl and dress.
Ingredients
For every 200g fresh orache:
- 25g sunflower oil
- 50g white onion
- salt, pepper, vinegar, garlic to taste