Dandelion Salad with Spring Herbs, Wild Flowers, Slice of Bluefin
Ingredients for 1 person:
- dandelion 100 g
- wild arugula 50 g
- lamb’s lettuce 50 g
- wild herbs 50 g
- edible flowers 50 g
- bluefin tuna 100 g
- extra virgin olive oil 150 g
- lemon juice 30 g
- egg one
- white wine vinegar 50 g
- water ½ l
- salt and pepper to taste
Procedure:
Thoroughly wash and dry all the salad greens and dandelions. Put them in a bowl and dress with the citronette (lemon vinaigrette); season with salt and pepper, then add the sorted and washed wild flower petals.
In a frying pan, lightly sauté the tuna slice for two minutes on each side; salt and pepper and set aside. Put a saucepan of water and vinegar on the burner, add salt and bring to boiling. Break the egg into a dish. With a spoon, stir the water with a circular motion so as to form a whirlpool, drop the egg in the middle and cook for a few minutes until the white has solidified but the yolk is still runny. Drain on a clean dishcloth and set aside.
To serve, put the dandelion and wild flower salad in the bottom of a heat-resistant glass dish followed by the slice of tuna and the poached egg on top.