Wild Rice Salad with Asparagus and Egg Dressing

Ingredients

• 200 g Wild rice
• 2 Eggs
• 800 g green asparagus
• Salt
• 100 g frisée lettuce
• 2 tbsp lemon juice
• 2 tbsp white balsamic vinegar
• 7 g Dijon mustard (1 tsp)
• 3 tbsp olive oil
• Pepper
• 1 box of watercress

Instructions

1. 1.

   Cook the wild rice in 1 l boiling water covered for 40 minutes over medium heat. Then drain and let it sit.

2. 2.

   Meanwhile, hard boil the eggs for about 8 minutes in boiling water.

3. 3.

   During this time, wash the asparagus, cut off woody ends and peel the lower third of the stalks. Boil the stalks in salted water for about 5 minutes over medium heat. Cool them quickly, drain and split lengthwise.

4. 4.

   Cool the eggs, peel and chop into small pieces. Clean, rinse, dry, and tear the frisée lettuce into bite‑size pieces.

5. 5.

   For the dressing, whisk together lemon juice, vinegar, mustard, olive oil, salt, and pepper. Mix the chopped eggs with the dressing. Arrange asparagus, rice, and lettuce on a large platter or individual plates and drizzle with the dressing. Sprinkle freshly cut watercress over the top.