Best VideosDandelion Salad with Bacon, Egg and Parmigiano Reggiano SISGUFANG

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

A freshly picked dandelion salad is one of the joys of spring, made with crispy bacon, boiled eggs and the 30-month Parmigiano Reggiano, that help smooth the strong and assertive bitterness of danelions and characteristically bitter edge of radicchio. You could use all dandelions if you prefer or substitue baby spinach or arugula greens. Besides bacon, salami or other sausages are great for this salad too.

Salad	Dressing
8 slices Bacon 4 Eggs, boiled to your liking 100 g Dandelion greens 100 g Radicchio, thinly sliced 30-month Parmigiano Reggiano	1 Shallot, minced 1 tbsp Hazelnut oil 1 tsp Dijon mustard 1 tbsp Apple cider vinegar 50 ml Homemade broth Salt and freshly milled black pepper

1. In a medium skillet over low heat, cook bacon until brown and crisp, 5 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel, reserving fat.
   
2. Return the skillet to the heat, add the minced shallot and sauté, stirring occasionally, for a minute, until slightly softened. Add the hazelnut oil, mustard, vinegar and broth and stir for about 1 minute, until bubbling and just the slightest bit reduced, scraping up the browned bits from the bottom of the pan. Taste and season.
   
3. Meanwhile boil the eggs in boiling water for about 8 minutes for hard-boiled eggs. Drain and rinse egg briefly under cool water until cool enough to handle. Peel and cut the egg in half.
   
4. Toss the dandelion greens and radicchio with salad dressing. Arrange on serving plates with the eggs, bacon and shave some Parmigiano-Reggiano over. Serve immediately.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Best VideosBeet Juice Pickled Eggs SISGUFANG

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

One of fun ways to pickle eggs is in beet juice so that the egg whites turn a pretty pink. The beet brine, which is guaranteed to add a little magic to your food, contains beet juice, apple cider vinegar, allspice, bay leaf, chilli pepper and salt. I didn't add extra sugar because the beet juice is sweet enough. You can use other spices like cloves, mustard seeds, onion, caraway seeds, and peppers to the brine. Allow to sit for 48 hours or more for maximum flavour. Serve with a salad for a light meal or enjoy them as a snack.

6-8 Eggs, cooked to your liking 500 ml Organic beet juice 240 ml Organic apple cider vinegar (or wine vinegar) 1 Cinnamon bark 1 tsp Allspice 2 Bay leaf 1 Dried chilli pepper 1/3 tsp Sea salt

1. Bring a small saucepan of water to the boil. Add eggs and simmer for 6 minutes for soft-boiled or 9 minutes for hard-boiled eggs. Plunge the eggs into cold water to stop the egg from cooking any further.
   
2. Combine the beet juice, ACV, cinnamon bark, allspice, bay leaf, chilli pepper, and salt in a saucepan. Bring it to a boil and allow it to simmer for 5 minutes. Turn the heat off and set aside to cool.
   
3. Peel the eggs and place in a jar or bowl. When the brine has cooled, carefully pour over the eggs, making sure all the eggs are fully submerged in the liquid.
   
4. Cover the bowl or close the jar and refrigerate at least overnight for slightly pickled eggs. If you want them to fully seasoned to the yolks, leave it 3 days. They will keep for months if fully submerged in the brine.
   
5. Slice the egg and serve with a salad as an appetizer or a light lunch.

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com