Marek's little kitchen1014 FollowersPublished

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.b...

1 Servings
Rucola (rocket) 200 Grams
Red batavia lettuce 0.5
Carrot 1
Quail eggs 6
Walnuts 2 Tablespoons
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
Preparation Steps
  • Wash, spin and dry rucola and batavia lettuce. Put on plates.

  • Boil quail eggs for about three minutes, rinse and peel. Cut eggs in halves and place on the lettuce.

  • Chop walnuts and sprinkle over the salad.

  • Peel the carrot and cut fine strips (Julienne) with a potato peeler. Decorate the salad with carrot strips.

  • 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.

  • Pour the dressing over the salad and garnish with blossom-spice blend.

  • Lotte used the following organic blossom-spice blend: sunflower, cornflower, marigold, rose, cinnamon-cassia, carnation, ginger, real vanilla.

Marek ThiSoest, Germany

Welcome on my page at cucumbertown. I'm here to get new inspirations from all over the world. I love vegetables and I try to choose my food seasonal, organic and local. I welcome your suggestions and comments. If you like my recipes, you feel encouraged to review and share. I have a food blog in German language On my blog I write on topics related to sustainable agriculture and food culture. Marek Thielemann

Lotte’s Quail-Egg-Salad

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