Lotte’s Quail-Egg-Salad

Vegetarian Salad PT0H15M 1 0 0 5 0

IngredientsServes 1

Rucola (rocket)
200 Gram
Red batavia lettuce
0.5 Number
Carrot
1 Number
Quail eggs
6 Number
Walnuts
2 Tablespoon
Blossom-spice blend
1 Pinch
Sherry vinegar
1 Tablespoon
Walnut oil
1 Tablespoon
Bouillon
1 Tablespoon
Honey water
1 Tablespoon
Salt
1 Pinch
Cayenne pepper
1 Pinch

Steps

  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.
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Lottes Quail-Egg-Salad

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