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🍽️ Fresh Asparagus and Dandelion Salad with Anchovy Dressing

209 kcal · 30 min · 4 servings

Ingredients

• 500 g blanched dandelion (or cultivated dandelion as a substitute)
• 500 g white asparagus
• green salad leaves (e.g. romaine lettuce)
• 4 eggs
• 2 garlic cloves
• 6 anchovy fillets preserved in oil
• cold-pressed olive oil
• salt
• chili powder

Instructions

1. 1. Thoroughly wash the dandelion leaves.
2. 2. Cut the leaves into thin strips.
3. 3. Place the strips in a bowl of cold water for about one hour.
4. 4. Peel the asparagus completely.
5. 5. Trim off the woody lower ends of the asparagus.
6. 6. Rinse the asparagus under running water.
7. 7. Fill a pot with plenty of water and bring it to a boil.
8. 8. Cook the asparagus for 20 to 25 minutes until it is tender-crisp.
9. 9. Drain the cooking water and let the asparagus drip dry.
10. 10. Cut the asparagus into bite-sized pieces.
11. 11. Thoroughly wash the remaining salad leaves.
12. 12. Cut the salad leaves into small pieces.
13. 13. Hard-boil the eggs.
14. 14. Peel the cooled eggs.
15. 15. Chop the eggs coarsely.
16. 16. Peel the garlic.
17. 17. Heat 6 tablespoons of olive oil in a pan.
18. 18. Sauté the garlic in the hot oil.
19. 19. Mash the garlic in the pan with a fork.
20. 20. Let the garlic cook briefly.
21. 21. Remove the garlic from the oil.
22. 22. Add the anchovy fillets to the pan.
23. 23. Mash the anchovies in the oil with a fork until they dissolve.
24. 24. Season the oil mixture with chili.
25. 25. Set aside the anchovy oil mixture.
26. 26. Place the dandelion, salad leaves, and asparagus in a large bowl.
27. 27. Scatter the chopped eggs over the salad.
28. 28. Drizzle the salad with the anchovy oil.
29. 29. Season the salad with a little salt.
30. 30. Toss all ingredients well together.
31. 31. Serve the salad immediately.

Nutrition per serving

• kcal: 209
• Protein: 14 g · Fett/Fat: 14 g · Carbs: 7 g