Spring salad with cress gremolata

Name: Spring salad with cress gremolata
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 450 g green asparagus; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 7-10 Tbsp Sugar; 2 TABLESPOONS Pine nuts; 120 g Radishes; 2 Eggs (size M); 4 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 5-6 Tbsp Oil; 1 collar Basil; 1/2 Beet Cress; 1 Garlic clove; 7-10 Tbsp Peel of 1/2 organic lemon; 10 edible flowers (e.g. chamomile, daisies)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

450 g green asparagus
7-10 Tbsp Salt
1 TEASPOON Sugar
7-10 Tbsp Sugar
2 TABLESPOONS Pine nuts
120 g Radishes
2 Eggs (size M)
4 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
5-6 Tbsp Oil
1 collar Basil
1/2 Beet Cress
1 Garlic clove
7-10 Tbsp Peel of 1/2 organic lemon
10 edible flowers (e.g. chamomile, daisies)

Directions

1
Wash the asparagus, cut off the woody ends. Place the asparagus lengthwise in the palm of your hand and use an asparagus peeler to slice them lengthwise into thin slices. Cook the asparagus in boiling salted water with 1 tsp. sugar for about 1 minute. Pour into a sieve, rinse and drain well.
2
Roast pine nuts in a small pan without fat while turning, remove. Clean and wash the radishes and cut into thin slices. Put eggs in boiling water and cook for about 6 minutes. Drain, rinse and peel.
3
Meanwhile, for the vinaigrette, mix lemon juice, salt and pepper, season with sugar. Fold in 2 tablespoons of oil. For the Gremolata basil, wash and shake dry, pluck leaves from the stalks and chop very finely. Cut and chop the cress from the bed. Peel garlic and chop very finely. Mix cress, basil, garlic and lemon peel. Season with salt and pepper. Add 3-4 tablespoons of oil.
4
Mix asparagus, radishes, pine nuts and vinaigrette. Arrange on a plate. Cut the eggs slightly lengthwise and then break them open (halve them). Place the eggs on the salad. Arrange flowers on top and place the Gremolata in small blobs.