Spring Salad with Fillet Tips in Wild Garlic Pesto Dressing

Spring salad with roasted fillet tips in wild garlic pesto dressing

Remove seeds, clean and cut into small cubes. Clean wild garlic, chop coarsely and mix well with pine nuts, canola oil and grated cheese.

Clean radishes, cut into slices.

Cut chicory in half, cut out stem, straighten shuttle. Rinse and dry Lolo rosso, oak leaf lettuce, Vogerlalat, remove peel from onion and cut into strips.

Season fillet tips with pepper, roast briefly on both sides in hot clarified butter.

To the pesto, add the egg yolks, prosecco and stir well.

Arrange chicory boats, radishes, lettuce, onions on a flat or deep plate to a nice bouquet, spread pesto dressing evenly over it.

Arrange fillet tips on top, season meat with iodized salt, evenly distribute paprika cubes over it and briefly go over it with bell pepper mill.

Tip: Instead of clarified butter, you can also use butter in most cases.

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