Bundles of fresh asparagus in the market are one of the first signs of spring. Look for freshly cut, bright green spears with smooth stalks and tight heads. Snap off the tough bottom ends of the spears. Larger spears often need to be peeled. The best way to judge whether asparagus needs peeling is to take a bite of a raw spear. If the skin is tough and fibrous, peel about two-thirds of the stalk. After boiling, be sure to cool the asparagus quickly by spreading the spears out on a sheet pan; this way, they will retain their vibrant color.
Pickled beets is increases flavor pf this salad, You may also use any leftover Easter eggs in this salad also you can add any leftover ham to the mixture. The most difficult aspect of making this salad is finding the closest meadow and carefully selecting, cleaning, and washing the dandelion leaves. Please try the humble dandelion and prepare it using this recipe if you get the chance. You will love it, we’re sure of it.
Dandelion, Asparagus, Egg & Pancetta salad
This salad, slightly bitter dandelion teams up with green asparagus, and meets egg, pancetta and mustard vinaigrette. It a mix of flavor in this recipe. The salad is delicious with the sautéed greens or boiling the fresh baby greens. You will enjoy it.
INGREDIENTS
STEP- BY- STEP- INSTRUCTIONS
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Prepare herbs
Wash and dry the frisée and dandelion. Bring a large pot of water to a boil and season with a generous amount of salt in it. Grasp asparagus spear with both hands and snap it in two. Discard the tough bottom ends of the spears.
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Boil asparagus
Drop the asparagus into the boiling water and cook until crisp-tender, 3 to 5 minutes depending on the size of the spears. Drain and let it be cool. Cut the asparagus at an angle into 2-inch-wide segments and set aside.
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Sauté pancetta
Heat a sauté pan over medium heat and add 1 tablespoon olive oil and the pancetta. Cook until the fat renders and the pancetta is crisp and golden brown, about 5 minutes. Transfer to a paper towel-lined plate to drain.
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Make the vinaigrette
To make the vinaigrette, combine garlic, mustard, vinegar, lemon juice, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in the 1/2 cup olive oil until the vinaigrette is emulsified. Set aside.
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Assemble salad
Put the greens and asparagus in a large work bowl and season with salt and a few twists of black pepper. Toss with just enough vinaigrette to lightly coat the asparagus and greens. Add the croutons and toss once more.
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Just before serving
Transfer the salad to a serving plate, evenly distributing the asparagus and croutons. Scatter the pancetta on top. Press the eggs through a course-mesh sieve and let it fall gracefully on the salad. Sprinkle salt and a few more twists of pepper on the egg, and drizzle any any remaining vinaigrette on and around the salad. Serve immediately.
