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🍽️ Fresh Leaf Salad with Asparagus and Egg

577 kcal · 30 min · 4 servings

Ingredients

• 50 g young spinach
• 50 g frisée lettuce
• 50 g dried tomatoes (in oil)
• 150 g young green asparagus
• 1 yellow bell pepper
• 50 g green olives
• 3 hard-boiled eggs
• 100 g Parma ham (sliced)
• 2 tbsp white wine vinegar
• 0.5 tsp mustard
• 1 pinch sugar
• salt
• pepper from the mill
• 5 tbsp olive oil

Instructions

1. 1. Thoroughly wash the spinach and frisée (a type of curly-leaf lettuce).
2. 2. Remove any damaged leaves and dry the greens using a salad spinner.
3. 3. Tear the frisée into bite-sized pieces.
4. 4. Wash the asparagus and trim off the woody ends.
5. 5. Bring water with salt to a boil.
6. 6. Cook the asparagus in it for about 8 minutes until tender-crisp.
7. 7. Drain the asparagus and rinse it with cold water to stop the cooking process.
8. 8. Let the asparagus drain well.
9. 9. Wash the bell pepper and cut it in half lengthwise.
10. 10. Remove the seeds and the white inner membrane.
11. 11. Cut the bell pepper crosswise into thin strips.
12. 12. Drain the tomatoes.
13. 13. Pat the tomatoes dry.
14. 14. Slice the tomatoes into strips.
15. 15. Whisk vinegar, mustard, sugar, salt, and pepper together in a small bowl.
16. 16. Stir in the oil until the mixture is well combined.
17. 17. Peel the boiled eggs.
18. 18. Cut the eggs in half lengthwise.
19. 19. Distribute the spinach onto the plates.
20. 20. Arrange the asparagus, bell pepper, tomatoes, and eggs on top of the spinach.
21. 21. Drizzle the vinaigrette over the salad.

Nutrition per serving

• kcal: 577
• Protein: 28 g · Fett/Fat: 48 g · Carbs: 9 g