Beet salad and dandelion, soft-boiled egg, mustard sauce



Dandelion has many properties, including being a depurative, a diuretic, an effective plant against gallstones and kidneystones.

Cooking:

5 min
  1. Serves 2: 1 handful of dandelion leaves, 1 small raw beetroot, 2 eggs, 10 hazelnuts, 1 tbsp capers.
  2. For the sauce: 2 tbsp olive oil, 1 tbsp cider vinegar, 1 tsp old mustard, salt and pepper.
  3. Wash the dandelion leaves and finely chop them with a knife.
  4. Peel the beetroot and grate it or finely chop it with a knife. Dry toast the hazelnuts in a frying pan for 5 minutes.
  5. Cook the soft-boiled eggs: dip them in boiling water and count 5 to 6 minutes depending on their size. Pass them under fresh water to peel them quickly and more easily.
  6. Mix all the sauce ingredients. Mix dandelion, beetroot and mustard sauce. Place on plates, add capers, hazelnuts. Serve with a soft-boiled egg cut in half per person.

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