Dandelion salad and soft-boiled eggs, 5 fruits and vegetables a day, it’s easy!

Everyone knows the expression eat dandelion by the root which is not very cheerful while this plant is full of virtues. Its leaves are diuretic, detoxifying liver and kidneys, stimulating appetite. Its roots are used to treat disorders of the liver and gallbladder, digestive and urinary systems.

Dandelion also has excellent nutritional qualities. Composed of 85% water, it is an excellent source of beta carotene (precursor of vitamin A), vitamin C and of iron :100 grams bring us respectively 127% and 47% and 22% of our daily needs (VNR*)! It is also a good source of fibers, of vitamin K1, E, B6 and B1as well as calcium. It is advisable to eat it raw in particular to preserve vitamin C which is thermosensitive (sensitive to heat).
A dandelion cure is essential!

Today I offer you a classic and effective recipe that makes it easier for children or “vegetable-resistants” to taste this plant, both thanks to the colors and the slightly softened texture. For the more adventurous, a simple salad dressing will suffice.

Ingredients for 3 people:
preparation time 15 minutes

300g. dandelion
3 eggs (preferably organic)
2 shallots
150g; bacon or smoked breast or smoked turkey breast (to be diced)
1 clove of garlic
2 tablespoons of olive oil
2 tablespoons vinegar

Thoroughly wash the dandelion and get rid of the hard part of the root while taking care to preserve as much as possible the tender parts rich in vitamins and trace elements. If it is organic, rinse it and quickly remove it from the water, otherwise leave it to soak for 5 minutes in order to remove treatment residues as much as possible. Drain and arrange in a salad bowl or divide into individual ramekins.
Boil the water with a large pinch of coarse cooking salt to prevent the shell from bursting. When the water is boiling, gently drop the eggs and let them cook in boiling water for 6 minutes, remove from the heat and drain.
Peel the shallots and garlic and chop them to taste. Drop them on the dandelion
In a frying pan, brown the bacon bits and add the oil and vinegar, salt and pepper over high heat.
As soon as the mixture boils pour it over the dandelion and stir immediately.
Peel the eggs and place them on the salad.
Lightly salt and pepper the eggs. Taste, it’s ready!

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*Nutritional Reference Value



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