Quail Egg Salad
by Editorial Staff
A quick-to-prepare salad can be a complete lunch or dinner.
Servings: 1
Ingredients
- quail eggs 10 pcs.
- crab sticks 100 g
- tomatoes 4 pcs.
- lettuce 1 bunch (s)
- purple basil (twig) 1 pc.
- green basil (twig) 1 pc.
Filling:
- natural yogurt 80 ml
- vegetable oil 80 ml
- grape vinegar 1 tsp
- mustard 1 tsp
- garlic (cloves) 2 pcs.
- salt 1 pinch (s)
- freshly ground black pepper 1 pinch (s)
Directions
Cook time: 20 minutes
Total time: 20 minutes
Boil quail eggs for 2 – 3 minutes. Cool in cold water, peel.
Wash lettuce leaves, dry, tear with your hands, put on a dish.
Wash the tomatoes, dry, cut into thin circles. Place the chopped tomatoes on top of the lettuce.
Cut the crab sticks into small pieces. Put on a dish.
Leave some of the quail eggs intact, cut the rest in half lengthwise. Place in a bowl of salad in any order. Wash purple and green basil leaves, dry, put in a salad.
Peel the garlic, grate on a fine grater. Put yogurt and vegetable oil in a blender bowl, beat until an emulsion is made. Then add garlic, vinegar, mustard, salt, pepper, and beat again.
Serve salad and dressing.
Pour the dressing over the salad and start eating. Bon Appetit!
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