The leaves of a young dandelion are well washed, covered with boiling water or soaked for 20-30 minutes in slightly salted water.
Get it out and dry it.
Chop the mint leaves.
Chop the dandelion leaves, in principle, like everything else, in any form.
In the original recipe, it was suggested to use a simple onion in addition to young onions.
I only do it with green onions. I prefer to chop them large, but thinly.
For this salad, I always make poached eggs (you can just cook them, the yolk can be hard or slightly runny in the middle)
Chop, I also prefer larger ones.
Dressing: 2 tablespoons of sour cream + salt, ground white pepper, ground coriander on the tip of a knife.
(I tried: yogurt, olive oil and vegetable oil - best of all-low-fat sour cream)Mix and then pour over the salad or serve next to it.
Of course, you can add a lot more, but...
this option is almost perfect in terms of flavor combination.