Edition 1 / 2019
Lukewarm spring salad
by Gabriel Dosch - Head chef at Scalottas Restaurant in Scharans
Recipe from the Viamala Fokus issue 1 / 2019.
"With this recipe, I hope to make a contribution to the Scalottas slogan: "For a better quality of life"."
Recipe to follow
| 160 g | new, small fried potatoes | Cut in half and cook in salted water |
| 30 g | green asparagus | Cut into 1 cm pieces and cook in salted water for approx. 5 minutes until crispy |
| 30 g | white asparagus | Peel, cut into 1 cm pieces and boil in salted water for approx. 10 minutes until soft |
| 25 g | fresh morels (or mushrooms) | Quarter and wash |
Preparation
Fry the roast potatoes briefly in olive oil until golden brown, then add the morels and asparagus and heat gently. Finally, season with 5 g wild garlic pesto (good recipes on the internet), salt and pepper. Garnish with cherry tomatoes and daisies. Serve lukewarm.
If you don't want to do without meat, you can serve it with strips of raw ham or a pink roasted lamb chop.
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