Here’s a spring salad that uses almost all of spring’s seasonal produce. This fresh and light mix combines lamb’s lettuce, asparagus, radishes, and a little egg with a hazelnut vinaigrette. The mixture of flavors is ideal to start a good meal!
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Ingredients list for Asparagus Salad Recipe
Serves 4:
- 1 3/4 oz (50g) lamb’s lettuce
- 10 radishes
- 6 asparagus
- 2 eggs
- 6 hazelnuts
- Hazelnut oil
- Sunflower oil
- Rice vinegar (or apple cider vinegar)
- Butter
- Salt and pepper
Photo credit: © Eatwell101.com
Directions
1. Cook the eggs in boiling water for 10 minutes. Wash the lamb’s lettuce, asparagus, and radishes.
2. Cut the asparagus in half and then cut into thin stripes lengthwise. In a skillet, melt a knob of butter and add the asparagus, cover with a little salted water, and cook for about ten minutes. The asparagus must remain crunchy. Drain well.
3. Peel the radishes and cut them into thin slices.
4. When the eggs are cooked, remove the shells and cut them into small pieces.
5. For the dressing, combine shelled hazelnuts, 3 tablespoons rice vinegar, 2 tablespoons hazelnut oil, and 4 tablespoons sunflower oil in a blender. Season with salt and pepper, and then mix everything.
6. In serving plates, divide the lamb’s lettuce, radishes, asparagus, and egg, and add the hazelnut vinaigrette at the last moment.
It’s ready!
Photo credit: © Eatwell101.com
Asparagus Salad Recipe
Spring asparagus salad with eggs, radish and lamb's lettuce.
Ingredients
- 1 3/4 oz (50g) lamb's lettuce
- 10 radishes
- 6 asparagus
- 2 eggs
- 6 hazelnuts
- Hazelnut oil
- Sunflower oil
- Rice vinegar (or apple cider vinegar)
- Butter
- Salt and pepper
Instructions
- Cook the eggs in boiling water for 10 minutes. Wash the lamb's lettuce, asparagus, and radishes.
- Cut the asparagus in half and then cut into thin stripes lengthwise. In a skillet, melt a knob of butter and add the asparagus, cover with a little salted water, and cook for about ten minutes. The asparagus must remain crunchy. Drain well.
- Peel the radishes and cut them into thin slices.
- When the eggs are cooked, remove the shells and cut them into small pieces.
- For the dressing, combine shelled hazelnuts, 3 tablespoons rice vinegar, 2 tablespoons hazelnut oil, and 4 tablespoons sunflower oil in a blender. Season with salt and pepper, and then mix everything.
- In serving plates, divide the lamb's lettuce, radishes, asparagus, and egg, and add the hazelnut vinaigrette at the last moment.
- It's ready!
Nutrition
Nutrition information for this recipe.
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