Zichoriensalat
A fresh salad featuring chicory, romaine, and green asparagus, finished with lemon vinaigrette and hard‑boiled eggs. Spoonsparrow offers this vibrant dish for a light yet satisfying meal.
Ingredients
- 150 g green chicory (Di Soncino chicory)
- 100 g young romaine lettuce (use only the tender inner leaves of a large romaine if desired)
- 500 g Green Asparagus
- 4 hard‑boiled eggs
- 1 lemon
- 4 tbsp premium olive oil
- Salt
Instructions
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1.
Peel the asparagus, remove the lower tough part and wash thoroughly. Cut off the tips with about 10 cm of stem, tie them together, and blanch in boiling water for 6 minutes until just firm.
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2.
Clean and wash the chicory. Peel the root, rinse again, and pat dry. Slice the root so that a small piece holds several salad leaves together. Wash and spin the romaine leaves dry. Place all leaves in a large glass bowl. Squeeze the lemon and mix the juice with a pinch of salt. Peel two eggs and finely chop them. Combine the lemon juice, olive oil, and chopped eggs; pour over the salad leaves. Add the asparagus (reserve some tips for garnish) and gently toss everything together. Peel the remaining eggs and cut into strips. Serve the salad garnished with asparagus tips and egg slices.
