Dandelion Salad with Poached Egg
Healthy, because
Even smarter
The list of complaints against which dandelions have been successfully used centuries ago is long. But high up on the list are mainly disorders of the stomach, intestines, liver and bile - thanks to taraxin, tanning agents and essential oils from dandelions. On top of that the leaves convince with a lot of vitamin C!
Both leaves and flowers are completely harmless to children, but depending on the variety and season, the bitter substance content, especially in the leaves, can be so high that dandelions simply do not appeal to children. Therefore, prefer breeding dandelions when small blackheads are at the table and mix it with milder salad vegetables.
Ingredients
- For the salad
- 150 grams Whole Wheat Bread
- 50 milliliters olive oil
- 250 grams young Dandelion greens
- 2 Tbsps white balsamic vinegar
- 2 Tbsps lemon juice
- 6 Tbsps olive oil
- ½ tsp liquid honey
- Sea salt
- peppers
- 2 Tbsps chopped parsley
- For the eggs
- 5 Tbsps White vinegar
- salt
- 4 fresh eggs
Preparation steps
Chop the bread coarsely and mix with the olive oil. Heat in a nonstick skillet slowly until crispy. Remove and drain on kitchen towels.
For the salad, rinse the dandelion greens, trim to shorten the long stalks and shake dry. Mix the vinegar with lemon juice and olive oil, stir in the honey and season with salt and pepper.
For the eggs, bring 1 liter (approximately 4 cups) of water with the vinegar and 1 tablespoon of salt in a small saucepan to a boil. Crack the eggs one at a time into a cup and slide successively into the boiling vinegar water. Let cook for 4-6 minutes. Remove with a slotted spoon and drain.
Place the dandelion greens in a bowl, mix in the dressing and parsley and transfer to plates. Top with the poached eggs and serve sprinkled with the croutons.
