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Traditional peasant recipes from the Easter period use typically spring ingredients like asparagus, dandelion (known as “dandelion”), spinach, and chives. The recipe we offer is an appetizer based on “dandelion” and eggs.
Servings: 4 persone
Ingredients
- 300 g chicory (dandelion)
- 2 small potatoes
- 1 small onion
- 4 eggs free-range boiled eggs
- pinch Salt
- pinch Pepper
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Extra virgin Olive Oil
Instructions
- Boil the potatoes in salted water, peel them, and slice while still warm.
- Wash the mountain chicory thoroughly, dry and chop it.
- Peel the onion and chop finely.
- Mix all ingredients well, season with salt and pepper, and marinate in vinegar and oil.
- Peel the boiled eggs, cut in half, and serve with the dandelion al dente salad.
Notes
The dandelion, which is rich in bitter substances, has long been a recognized medicinal herb that also helps with liver and bile troubles. In general, dandelion has a beneficial effect on all organs involved in digestion, increasing gastric juice secretion and stimulating appetite.
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