Salad with cod liver and quail eggs
3 servings
10 minutes
This salad with cod liver and quail eggs is a refined dish inspired by Italian traditions. The cod liver, rich in tender texture and subtle sea flavor, harmoniously combines with the freshness of curly lettuce and the sweetness of cherry tomatoes. Quail eggs add softness to the salad, while grated Parmesan brings a piquant depth of flavor. Light notes of basil and olive oil highlight the Mediterranean origin of the dish. This salad is perfect as a light appetizer or accompaniment to a glass of white wine. Its fresh and rich taste fills the meal with the atmosphere of sunny Italy.
1
Boil quail eggs hard, then cool them down.
- Quail egg: 5 piece
2
Tear the salad into large pieces by hand.
- Frisee lettuce: 70 g
3
Place the cod liver on the lettuce leaves.
- Cod liver: 230 g
4
Cut the cherry tomatoes in half.
- Cherry tomatoes: 10 pieces
5
Transfer to the dish.
6
Slice the onion into half rings or smaller.
- Red onion: 0.5 head
7
Send them to the salad.
- Red onion: 0.5 head
8
Add some grated cheese on top.
- Grated Parmesan cheese: 1 tablespoon
9
Cut the eggs in half and place them in the salad. Add salt and pepper.
- Quail egg: 5 piece
- Salt: to taste
- Ground black pepper: to taste
10
Add basil leaves. If the leaves are large, chop them finely in advance.
- Basil: 0.5 sprig
11
Season with green olive oil.
- Olive oil: 3 tablespoons
12
Add a little more salt before serving.
- Salt: to taste
