Dandelion salad and quail eggs

Dandelion salad and quail eggs
Dandelion salad and quail eggs 5 1 Stefano Moraschini

Instructions

08446 DANDELION SALAD and QUAIL EGGS INGREDIENTS for 4 PEOPLE 300 g dandelion, 8 quail eggs, 150 g emmental, Primroses, 5 tablespoons of olive oil, 5 teaspoons of vinegar, salt, pepper.

Peel PROCEDURE dandelion, wash it and dry it in a cloth.

Wash very gently the Primroses, peel them and cut them in half lengthwise.

Cut the diced emmental.

In a bowl, dissolve the salt with vinegar; Add the pepper and the oil and emulsify thoroughly with a fork.

In a bowl place the dandelion, the emmental, eggs well arranged, decorated with Primroses and serve with the sauce.

Dandelion salad and quail eggs

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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