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.
Ingredients
- 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.salad, quail eggs, fresh - 2