Dandelion Salad with Eggs

Dandelion is a rich source of vitamins and minerals, so it should appear on your plate more often. All the nutrients are preserved when prepared in a salad. With the addition of hard-boiled eggs, you can quickly prepare a light lunch or dinner.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 200 g Chicory, fresh

  • 4 pieces Egg, fresh

  • 1.5 spoons Vinegar, apple

  • 3 spoons Oil, vegetable oil, canola

  • 2 pinch Salt, table

Steps

  1. Thoroughly clean the dandelion, wash it, and dry it. Carefully place the eggs in a pot and cover them with enough cold water to fully submerge them. Place the pot on moderate heat and wait for the water to boil. Once the water boils, remove the pot from the heat and let the eggs sit in the water for exactly 8 minutes. Then cool them under cold running water and peel them.

  2. Cut the eggs into slices or quarters. In a small bowl, prepare the salad dressing with vinegar, oil, and salt. Mix the dressing until the salt is completely dissolved.

  3. Arrange the dandelion on four plates. Top it with the sliced eggs and drizzle with the prepared salad dressing. Serve the prepared salad.

Nutrition Information (Per 100g)

  • Calories: 99.6 kcal
  • Fat: 5.05 g
    • Saturated Fat: 1.62 g
  • Carbohydrates: 3.64 g
    • Sugars: 0 g
  • Protein: 7.47 g
  • Fiber: 1.21 g

Advice

You can also boil the eggs until hard by placing them in boiling water and cooking them for exactly eight minutes.