Dandelion al dente Salad with Eggs
The peasant recipes of the Easter period use typically spring ingredients. The recipe we propose 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.