Fresh Salad with Quail Eggs

So here is one lovely bowl of greens from my collection of light salads for you to try. This salad also works very well on a festive table — I’ve served it at several birthday parties. With its rather simple nature, this salad with quail eggs is pleasant and tasty: the red onion adds great flavor, while the quail eggs give the portion a little extra nourishment.

If you would like to add a bit of crunch to the salad, mix in some seeds of your choice — for example, pumpkin seeds or pine nuts would fit perfectly, but more affordable sunflower seeds also taste great.

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Fresh Salad with Quail Eggs

Author: Paula Cooking Method: Boiling Courses: Dinner, Lunch, Snacks Recipe Keys: Kids Lactose Free Sugar-free Vegetarian Meals

Difficulty: Beginner Prep Time 7 mins Cook Time 3 mins Total Time 10 mins

Servings: 6

Ingredients

Servings

• 1 pack lamb’s lettuce (corn salad)
• 1 medium red onion
• 200 g cherry tomatoes
• 200 g cucumber
• 10 quail eggs
• A handful of seeds of your choice, if desired
• 3 tbsp cold-pressed olive oil
• 1 tbsp white wine vinegar or 1 tbsp lemon juice
• Salt, pepper

Preparation

1. Wash and dry the vegetables. Bring a pot of water to a boil.
2. Peel the onion, cut it in half, and slice it into half-rings. Cut the cherry tomatoes into wedges and chop the cucumber into bite-sized pieces.
3. Place the quail eggs into the boiling water and cook for 2–3 minutes. Then drain and rinse with cold water. Let them cool in the cold water for about a minute. Peel the eggs and cut them in half.
4. In a bowl, mix together the salad dressing — olive oil, wine vinegar, salt, and pepper.
5. Place all the salad ingredients except the quail eggs into a bowl, pour the dressing over them, and toss carefully.
6. Transfer the salad to a serving bowl, place the quail egg halves on top, and enjoy immediately.

Keywords: salad, quail eggs, fresh