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Easy summer appetizer of cheese, olives and burnet leaves
Cheese with edible burnet leaves
Burnet or salad burnet (Sanguisorba minor or Poterium sanguisorba) has small and jagged leaves , they have a refreshing taste, and their green color is very attractive.
All this makes them very decorative and ideal for any type of recipe or preparation. In this case, the attached photo below shows a recipe for a summer entree: fresh cheese with olives and burnet leaves.
Ingredients of burnet leaves salad
- A bunch of young burnet or other wild herb (fresh oregano, yarrow, …)
- Burgos cheese, goat cheese or similar
- Canned black olives
Elaboration of burnet leaves salad
- Collect tender leaves of pimpernel, from plants that still have no flower.
- Once clean, separate the leaves from the stem. With one hand, hold the stem by the apex, and with the other, gently press the stem with two fingers, moving downwards, to separate the leaves easily.
- Crumble the cheese and spread the leaves on top.
- Garnish with olives and serve as an entree or snack.
The fresh flavor of salad burnet combines very well with the cheese and the olives.
Recipe courtesy of Montserrat Enrich of the blog: Gastronomia salvatge
More information on wild flowers and edible wild plants
This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
