Endive, chicory. It looks like the cousin of Chinese cabbage, but it is actually Asteraceae. It is said that it was cultivated in the dark cellar for 25 days without light, so it does not look green. It is rich in selenium and has antioxidant effects. The taste is slightly bitter and crunchy, making salads with milk and meat is excellent. White asparagus. Known as truffles in vegetables, the Germans have a good heart. Another vegetable variety that grew up in the dark (why are Europeans so dark). Compared with green asparagus, the content of trace elements is high, and it is rich in various amino acids, proteins and vitamin B. White asparagus is softer and lighter on the palate than green asparagus. Because it is soft and boneless and has a weak breath, it is usually eaten with weaker potatoes. Because I heard that white asparagus is only available in the spring and summer, it seems that time is running out, so I quickly grabbed a handful of white asparagus and made several dishes.
|White asparagus||4 roots|
|Air-dried ham||2 tablets|
|Vegetable oil||The right amount|
|Salad dressing||The right amount|
Wash chicory and cut into thin strips.
Peel white asparagus, cut into small pieces, and blanch.
Dried ham into small pieces.
The eggs are fried.
Then they were together. Mix with salad dressing. I used the bearnaise salad dressing with tarragon and shallots, and other salad dressings can also be used.