Defense Line Salad
Based on:
TypeSalad
Serves4 people
DateOctober 12, 2026
A salad as a defense line, with asparagus barriers and egg bunkers, full of tension and sharp flavors.
A salad shaped like a defense line: long green asparagus as barriers, red onion rings as shields, and halved eggs as bunkers. The sharp mustard dressing and pickles bring tension and tang, matching the NATO strategy: hold, weaken, break.
Ingredients
- 500 g green asparagus
- 4 eggs
- 1 red onion
- 4 medium pickles
- 150 g mixed greens (arugula, lamb's lettuce, spinach)
- 100 g cherry tomatoes
- 2 tbsp coarse mustard
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp honey
- salt and pepper to taste
Method
- Boil the eggs for 8 minutes, cool and peel them. Cut them in half lengthwise.
- Cut the red onion into thick rings. Cut the pickles lengthwise into quarters.
- Briefly grill the green asparagus in a grill pan until just tender with nice grill marks.
- For the dressing, mix mustard, olive oil, vinegar, honey, salt, and pepper.
- Spread the mixed greens on a large platter. Lay the asparagus diagonally in parallel lines over the greens as a barrier.
- Place the halved eggs along the asparagus lines as bunkers. Add red onion rings in between as shields.
- Distribute the pickle pieces among the asparagus and scatter halved cherry tomatoes around.
- Drizzle the dressing over the salad just before serving.
Serving notes
- Serve on a large flat platter so the line remains visible.
- Let guests add extra mustard dressing for more sharpness.