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Ingredients
Dandelion and Asparagus Salad with Anchovy Dressing
- 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
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.
(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 %) |