Spring salad with herb gremolata

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
4.7 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 450 g green asparagus
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Pine nuts
  • 2 Eggs (Gr. M)
  • 1 small bunch Radish (approx. 120 g)
  • 4 TABLESPOONS Lemon juice
  • 5-6 Tbsp Oil
  • 1 collar Basil
  • 1/2 beds Cress
  • 1 Garlic clove
  • 1/2 grated rind of organic lemon
  • 12 edible flowers (e.g. chamomile, daisies)

Directions

  1. 1

    Wash the asparagus and cut off the woody ends. Cut the asparagus lengthwise into thin, long strips with an asparagus peeler. Cook the asparagus in boiling salted water with 1 tsp. sugar for about 1 minute. Pour carefully into a sieve, rinse and drain well.

  2. 2

    Roast the pine nuts in a pan without fat and take them out. Cook the eggs in boiling water for about 6 minutes. Quench and peel. Clean, wash and thinly slice the radishes.

  3. 3

    For the vinaigrette, mix lemon juice, salt, pepper and sugar. Fold in 2 tablespoons of oil. For the Gremolata basil, wash and shake dry, pluck leaves from the stalks and chop very finely. Cut and chop the cress from the bed. Peel garlic and chop very finely. Mix basil, cress, garlic and lemon peel. Season with salt and pepper. Mix in 3-4 tablespoons of oil.

  4. 4

    Carefully mix asparagus, pine nuts, radishes and vinaigrette. Arrange on a plate. Cut the eggs in half lengthwise. Spread the eggs, flowers and gremolata on the salad.

Nutrition Facts

KCAL
240 kcal
CARBS
4 g
FATS
21 g
PROTEINS
7 g