Dandelion salad with eggs, prosciutto and balsamic vinaigrette

This excellent salad is best in early spring, when the dandelion looks down on the plain. Because it’s everywhere and because it tastes good, there’s no reason not to eat as much of it as possible. Of course, there’s a caveat: pick it up only on uninhabited grasslands, where dogs don’t go to support themselves. And in these times of crisis, where there is no one.

Look for dandelion heads with nice green leaves, as these are the best and not bitter at all. When you go to the lawn, look for dandelion heads that look like some kind of mix between a head of lettuce and arugula. With a slightly longer knife, cut below the dandelion head and above the root, then cut it to push the dandelion head out. Next, remove any grass you managed to cut, remove the ugly outer leaves and cut off the root. You should have a handful of dandelion greens in your hand, which are remarkably similar to arugula.

Dandelions can be cleaned on the lawn or at home. Then immerse the dandelion leaves in water and wash the dandelion in several waters until the water in which you pick the leaves is no longer dirty. No worries, the first water will be full of dirt and grass leaves, but over time the water will get better and better. We suggest washing dandelions in at least five waters, changing them each time, if necessary even more.

Although cleaning up these greens is one of the most time-consuming, let the fact that dandelion is incredibly healthy convince you to make it. Dandelion is full of vitamins and minerals. It contains more vitamin A than carrots! Among other things, dandelion cleanses the body, helps drain water from the body, lowers blood sugar levels and even has an anti-cellulite effect.

Dandelion is great on its own, with just a little salt, oil and vinegar (use lemon juice too), but it’s also great with:

• boiled or soft eggs

• boiled potatoes

• Tuna

• Beans

• tomatoes

• corn

• crackling

• Meat.

Season it with any oil and a little acid – wine, apple cider vinegar or lime, lemon juice, and it is also excellent with balsamic vinegar.

Today’s filling recipe is also great with other greens. It’s great with a rocket or motovilc. Just make sure the salad doesn’t have any soft leaves, as a hot topping will make them too moist.

Before seeing how you can prepare today’s recipe and what exactly you need, here is a short list of good spring salads:

• Strawberry salad, cheese and strawberry garnish

• Mackerel salad with lime-ginger garnish

• Mixed salad with roasted chickpeas and avocado garnish

• Cauliflower salad with honey-mustard topping and Carniolan sausage

• Mixed salad with tuna and anchovy garnish

Find more recipes for great salads under the Salads tab.

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PREPARATION


INGREDIENTS (for 2 people)

100g dandelion

1/2 onion (red)

1 sprig of fresh Kotányi thyme or 1/2 teaspoon dried

2 tablespoons (olive) oil

floor

pepper

parmesan (optional)

6 slices of prosciutto

balsamic vinegar

1 clove of garlic

2 eggs


PREPARATION

Wash and dry the dandelion well. Cut the onion into pieces and chop the garlic.

Boil the eggs in pickled dill (easier to peel, try!) for about 7 minutes, then peel and cut into chunks.

Heat the oil in a skillet, then sauté the onion in a heated skillet until softened. Add the grated pieces of ham (or any other meat) and sauté another 2 minutes or so. Then add the minced garlic clove, thyme (fresh or dried), salt and pepper and stir and wait a minute. Then pour two tablespoons of balsamic vinegar over everything and mix.

Pour the hot dressing over the dandelions and toss quickly. Serve immediately on a plate, garnish with freshly grated parmesan and pieces of hard-boiled eggs, pepper a little if desired and serve the salad.


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