Dandelion and Asparagus Salad with Anchovy Dressing

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Dandelion and Asparagus Salad with Anchovy Dressing
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

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.