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 http://youtu.be/r3aubfrfP6w
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 http://youtu.be/r3aubfrfP6w
Open in Cookpad AppSteps
- 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.
Cooksnaps
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