End-Of-Winter Salad
Instructions
Clean the artichokes, cut them into quarters and dip them in salted water with lemon.
Wash asparagus, remove the hard part and cook al dente to steam artichokes; allow to cool.
Arrange the florets in a bowl of sliced thin cauliflower, add crushed almonds, curry powder, parsley, 1 lemon juice and mix.
Mix the oil and emulsify.
Wash the Endive, coarsely break it with your hands, add artichokes and asparagus and drizzle with the sauce.
Ingredients and dosing for 4 persons
- 4 artichokes
- 400 g of asparagus
- 1 head of witlof riccia (curly endive)
- 4 florets of cauliflower
- 40 g of toasted almonds and peeled
- 3 tablespoons of olive oil
- Curry
- 2 lemons
- Chopped parsley