A salad of dandelions (xicoies), which grow at the foot of high mountains in early spring, just after the snow has gone.
400 g of dandelion leaves sorted and cleaned
4 cloves of young garlic
1 apple, cut into strips
2 medium tomatoes, peeled
2 eggs, hard boiled and finely chopped
1 zucchini, cooked on the grill
150 g finely chopped smoked chicken breast
1 onion, cut into rings
Mixture of spring lettuce leaves
In a bowl, mix all the ingredients, except for the hard-boiled eggs, zucchini and tomatoes. Add the vinaigrette, olive oil, a drop of spruce syrup, a few drops of apple cider vinegar, and salt and pepper to taste.
Finely cut the knuckle with tomatoes, then add the eggs, finely chopped. Top with the dandelion leaves.
Decorate with the onion and spring lettuce leaves. Drizzle with olive oil.