Dandelion and Asparagus Salad with Anchovy Dressing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 122.3 μg | (204 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 247 μg | (82 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 115 mg | (121 %) | ||
| Potassium | 1,140 mg | (29 %) | ||
| Calcium | 286 mg | (29 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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
Preparation steps
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.
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.
Rinse the lettuce, shake dry and chop.
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.
