Dandelion and Asparagus Salad with Anchovy Dressing

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Dandelion and Asparagus Salad with Anchovy Dressing
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
214
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie214 cal.(10 %)
Protein15 g(15 %)
Fat14 g(12 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A2 mg(250 %)
Vitamin D2.5 μg(13 %)
Vitamin E7.9 mg(66 %)
Vitamin K122.3 μg(204 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.4 mg(62 %)
Vitamin B₆0.4 mg(29 %)
Folate247 μg(82 %)
Pantothenic acid2.1 mg(35 %)
Biotin18.5 μg(41 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C115 mg(121 %)
Potassium1,140 mg(29 %)
Calcium286 mg(29 %)
Magnesium81 mg(27 %)
Iron6.5 mg(43 %)
Iodine20 μg(10 %)
Zinc2.6 mg(33 %)
Saturated fatty acids2.8 g
Uric acid124 mg
Cholesterol218 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
500 grams bleached Dandelion greens
500 grams white Asparagus
green Lettuce (such as romaine)
4 eggs
2 garlic cloves
6 Anchovy fillet (packed in oil)
cold pressed olive oil
salt
Chili powder
How healthy are the main ingredients?
egggarlic cloveolive oilsalt

Preparation steps

1.

For the salad: Brush the dandelion, cut into strips and place in a bowl. Cover with cold water and allow to sit for 1 hour.

2.

Peel the asparagus, rinse and cut off the tough ends. Cook in a pot of boiling water for 20-25 minutes. Drain and cut into bite-size pieces. 

3.

Rinse the lettuce, shake dry and chop.

4.

Hard boil the eggs. Peel the eggs and coarsely chop.

Peel the garlic. Heat 6 tablespoons of the olive oil in a skillet. Add the garlic and cook until soft. Mash with a fork and cook longer. Remove from the oil to a bowl. Add the anchovy fillets to the oil and cook until soft. Mash with a fork and add to the garlic. Season with the chili powder to taste.  

For serving: Arrange the dandelion, lettuce leaves and asparagus in a salad bowl. Top with the egg and drizzle with the anchovy, garlic mixture. Season with salt to taste and toss to combine. Serve immediately.