Prep Time 10′ Serves 5-6
Ingredients
For the salad
- 200 g tender French lettuce leaves
- 200 g tender green asparagus
- 3 boiled eggs
- 4 sliced radishes
- 2 fresh finely chopped spring onions
- Chives in large pieces
For the dressing
- 3 yolks from boiled eggs
- 2 tbsp mayonnaise
- 2 tbsp yogurt
- 2 tbsp vinegar
- A few drops of lemon juice
- 2 tbsp cold water
- Salt
- Freshly ground pepper
Instructions
- Clean and wash the asparagus. Tie them into bundles.
- Bring water to a boil in a saucepan and add salt. Submerge the asparagus in the water and boil for 2-3 minutes. Be careful not to overcook; they should remain firm.
- Immediately transfer them to a bowl of cold water and drain them.
- Clean the eggs, reserve the three yolks for the sauce, and cut the remaining whites into quarters.
- Place the egg yolks in a bowl and mash them with a fork. Add the mayonnaise, yogurt, vinegar, lemon juice, salt, and pepper.
- Gradually add water to achieve the desired consistency of the mixture and mix thoroughly.
- Arrange the lettuce leaves on a serving platter.
- Add fresh onions, radishes, chopped eggs, and asparagus, then drizzle with a bit of sauce.
- Sprinkle with chives and serve the salad with the remaining sauce on the side in a bowl.
Enjoy!
Source: Argiro Barbarigou
