Lotte’s Quail-Egg-Salad

Lotte’s Quail-Egg-Salad

Lotte is exceptionally gifted at cooking and loves fresh salads. She preferably uses regional products and ingredients from organic cultivation only. Quail eggs, walnuts and a blossom-spice blend make this salad exceptional. Step by step tutorial on YouTube


Be the first to rate0050Print
  • CourseSalad
  • CuisineVegetarian
  • Servings1 serving
  • Cooking Time15 minutesPT0H15M


Rucola (rocket)
200 Grams
Red batavia lettuce
Quail eggs
2 Tablespoons
Blossom-spice blend
1 Pinch
Sherry vinegar
1 Tablespoon
Walnut oil
1 Tablespoon
1 Tablespoon
Honey water
1 Tablespoon
1 Pinch
Cayenne pepper
1 Pinch


  1. Wash, spin and dry rucola and batavia lettuce. Put on plates.
  2. Boil quail eggs for about three minutes, rinse and peel. Cut eggs in halves and place on the lettuce.
  3. Chop walnuts and sprinkle over the salad.
  4. Peel the carrot and cut fine strips (Julienne) with a potato peeler. Decorate the salad with carrot strips.
  5. Dissolve a pinch of honey in warm water, add vinegar, bouillon and walnut oil and mix well. Season to taste with salt and cayenne pepper.
  6. Pour the dressing over the salad and garnish with blossom-spice blend.
  7. Lotte used the following organic blossom-spice blend: sunflower, cornflower, marigold, rose, cinnamon-cassia, carnation, ginger, real vanilla.