Frankfurt sauce with dandelion
50 g leaves of dandelion, nettle, lettuce, sorrel, parsley, feathers green onions and dill
1 small onion
1 cup yogurt
grated lemon peel
Dandelion leaves are soaked in salted water to be taken from them bitterness. All the vegetables are finely chopped, add the chopped eggs and mix. Add the yogurt, salt, lemon juice and grated lemon rind. The sauce is suitable as a garnish to cooked or grilled meats and fish.