By Marek Thi

Lotte’s Quail-Egg-Salad

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By Marek Thi

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
  • 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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