Lotte’s Quail-Egg-Salad
Lotte’s Quail-Egg-Salad

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, lotte’s quail-egg-salad. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Lotte is exceptionally gifted at cooking and loves fresh salads. rucola, red batavia lettuce, carrot, quail eggs, walnuts, blossom-spice blend, sherry. Lotte is exceptionally gifted at cooking and loves fresh salads. rucola, red batavia lettuce, carrot, quail eggs, walnuts, blossom-spice blend, sherry vinegar, walnut oil "My little veggie kitchen" is a channel for vegetable lovers. Fun and culinary delight with vegetables.

Lotte’s Quail-Egg-Salad is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Lotte’s Quail-Egg-Salad is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook lotte’s quail-egg-salad using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Lotte’s Quail-Egg-Salad:
  1. Take 200 Grams rucola (rocket)
  2. Take 0.5 lettuce red batavia
  3. Prepare 1 carrot
  4. Make ready 6 quail eggs
  5. Make ready 2 Tablespoons walnuts
  6. Take 1 Pinch spice blend blossom -
  7. Get 1 Tablespoon sherry vinegar
  8. Make ready 1 Tablespoon walnut oil
  9. Get 1 Tablespoon bouillon
  10. Take 1 Tablespoon honey water
  11. Prepare 1 Pinch salt
  12. Take 1 Pinch cayenne pepper

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Steps to make Lotte’s Quail-Egg-Salad:
  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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