Asparagus and Ham Salad with Eggs and Mustard Vinaigrette
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 400 grams green Asparagus
- salt
- 4 leaves Lettuce
- 150 grams cooked ham
- 150 grams chicken (cooked, skinless chicken breast)
- 2 Persimmon
- 2 hardboiled eggs
- 1 garlic clove
- 1 Tbsp spicy Mustard
- 3 Tbsps white balsamic vinegar
- 5 Tbsps olive oil
- 1 tsp freshly chopped thyme
- 1 pinch sugar
- Red pepper flakes
Preparation steps
1.
Trim bottom thirds of asparagus, peel and cook stalks in salted water for about 15 minutes or until done. Drain, cut in half lengthwise and then cut diagonally into thirds or quarters.
2.
Rinse and spin dry lettuce, layer salad bowl with lettuce leaves.
3.
Cut ham into cubes, cut chicken into bite-sized pieces. Rinse persimmons, quarter, remove seeds and cut into wedges. Peel eggs and cut into quarters.
4.
Peel garlic and squeeze through a garlic press. Combine with mustard, vinegar, 2-3 tablespoons of water and oil. Add thyme and season with salt, sugar and chile pepper.
5.
Arrange prepared salad ingredients in the bowl, drizzle with dressing and serve.
