The leaves of a young dandelion are well washed, sprinkled with boiling water or soaked for 20-30 minutes in lightly salted water.
Take it out and dry it.
Finely chop the parsley.
Chop the mint leaves.
Chop the dandelion leaves, in principle, like everything else, in any form.
In the original recipe, in addition to the young onion, it was proposed to use a simple onion.
I only do it with green onions. I prefer to slice them coarsely, but thinly.
For this salad, I always cook poached eggs (you can just cook them, the yolk may be hard or slightly runny in the middle).
Slice it, I also prefer larger.
Dressing: 2 tablespoons 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)Stir 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.
Enjoy your meal.