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Colorful summer salad with daylilies and crunchy nuts

Fresh, colorful, and full of flavor: This summer salad combines tender wild herbs, young leaves, and vibrant daylily blossoms with roasted nuts and a delicate dressing made from rapeseed oil, hazelnut oil, and apple balsamic. It's ideal for hot days, as a starter for a garden dinner, or simply as a little healthy summer treat on your plate.

Bunter Sommersalat mit Taglilien und knackigen Nüssen

Ingredients for 4 servings

Approx. 200 g small salad leaves, e.g. sorrel, asparagus salad, watercress, meadow chervil, beetroot leaves, baby leaf, rocket, Asian salads
approx. 50-70 g fresh daylily leaves of various varieties/colors
50 g peeled hazelnuts
40 g walnuts
30 g pumpkin seeds
4 tbsp virgin rapeseed oil
1 tbsp hazelnut oil
2 tbsp apple balsamic vinegar
fine Himalayan salt

Here’s how to prepare it:

Trim and wash the lettuces, and spin dry. Roast the hazelnuts until golden brown and roughly crush them. Dress the lettuces in a bowl with oil, vinegar, and a little salt, then divide them among four deep plates. Arrange the daylily leaves on top. Top with the three types of nuts. Enjoy immediately with fresh bread and country butter.

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Robert Stolz in the Garden Magic Interview

Colorful summer salad with daylilies and crunchy nuts

Ingredients for 4 servings

Here’s how to prepare it:

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