Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dandelions
Vinaigrette
Salad
How it's done
Dandelions
Mix the dandelions, asparagus, oil and salt, transfer to a baking tray lined with baking paper.
dandelions
To roast
Approx. 12 mins. in the centre of an oven preheated to 200°C.
Vinaigrette
Heat the oil in a pan. Add the honey, chilli pepper and garlic, allow to infuse for approx. 10 mins. Mix in the balsamic, lime juice, spring onions and salt.
Salad
Mix the dandelions and chervil with half of the vinaigrette, plate up. Top with the roast beef and roasted dandelions and asparagus, drizzle with the remainder of the vinaigrette, sprinkle with the flaked almonds.
dandelions
| Note: | Dandelions can be picked from organic meadows. Once the flowers open up and the dandelions start secreting milky white sap, they should no longer be harvested. |
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