Dandelion salad with asparagus, pears and pistachios
In this salad, slightly bitter dandelion teams up with green asparagus, and meets fruity pear, physalis and nut
5 from 1 vote
Prep Time 10mins
Cook Time 1min
Total Time 11mins
Course garnish, Side Dish
Cuisine Trentino South Tyrol
4asparagusgreen or if possible wild asparagus
1handfullamb’s lettuce salad
My personal addition:
Roast the pine nuts until golden brown in a pan without fat. Soak the raisins in a tablespoon of water.
Squeeze the lemons and pour the juice into a large bowl. Peel the avocado and the pear and use a slicer to cut each fruit into evenly thin slices. Place the slices in the lemon juice so that they do not turn brown.
Put water in a pot, add a pinch of baking soda and bring to the boil. Blanch the asparagus in it for about 5 minutes. Wild asparagus have shorter cooking times. Afterwards, cut the asparagus into bite-sized pieces.
Wash the dandelions, lamb’s lettuce and daisies, chop if necessary and put into a salad bowl. Wash the physalis and cut into thin slices. Now add all of the prepared ingredients to the salad. Marinate with salt, olive oil and lemon juice. The finely chopped chilli pepper adds some spice to the spring salad.
You can get dandelions and daisies at city markets and from well-stocked greengrocers. If you collect them yourself, make sure that the meadows or harvesting areas have not been fertilised.