Salad with sesame vinaigrette
DIFFICULTY
easy
easy
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
4
- 400 g white asparagus
- 7-10 Tbsp Salt
- 400 g green asparagus
- 4 Eggs
- 1 Head Lollo bianco
- 250 g Cheese with nettle (50% fat in dry matter)
- 2 TABLESPOONS Sesame seeds
- 1 medium onion
- 6 TABLESPOONS Vinegar
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 4 TABLESPOONS Oil
Directions
- 1
Peel the white asparagus and cut off the woody ends. Cook in boiling salted water for 15 to 20 minutes. Wash the green asparagus, cut off the woody ends and cook for 10 to 15 minutes.
- 2
Then cut the asparagus into small pieces. Boil eggs for ten minutes, then peel and slice. Clean, wash and cut the salad into bite-sized pieces. Dice cheese. For the vinaigrette, roast sesame seeds in a dry pan until golden brown.
- 3
Peel and finely chop the onion. Season vinegar with salt, pepper and sugar. Add sesame and onion. Whip the oil into it. Mix the prepared ingredients with the vinaigrette. Cover and leave to stand for 15 minutes.
- 4
Season again and serve.
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