10 new potatoes
100g dandelion salad
2 spring onions, finely sliced
200g smoked chicken
8 baby asparagus spears
4 baby carrots, sliced
50g of peas
100g chestnut mushrooms, quartered
2 spring onions, finely sliced
4 radishes, sliced finely
6 quails eggs
2 large free range eggs
2 teaspoons white wine vinegar
100ml olive oil & 15g tarragon, just leaves
This delicious Spring salad is a complete meal, with new potatoes, chicken & egg, lots of fresh vegetables and a dragon dressing. It takes some preparation but it is easy to do and also quickly ready, that's why it is also a lovely Easter dish. The shopping list is for 4 persons but easily to multiply if there will be guests.
How to make the Spring salad
The preparation
Scrub the potatoes under a running tap.
Cook them for approximately 15 minutes.
Slice the smoked chicken thinly.
Peel all vegetables thinly and clean them.
Blanche the asparagus, carrot and peas in +/- 2 minutes.
Plunge them for 30 seconds in ice water.
Then place the quail eggs 2 minutes in the boiling water.
Fry the mushrooms for a few minutes in olive oil.
Place dandelion salad, onion and chicken on a serving dish.
Place the blanched asparagus, peas and carrots on top.
Then add the halved potatoes and the fried mushrooms.
Finally top it with halved eggs and sliced radish.
Boil the two eggs until soft in 4 minutes.
Place eggs, oil, vinegar and tarragon in the blender.
Blend all into a thick smooth dressing.
Serve the salad with the dressing on the side or drip some on the salad already. Enjoy!