Salad with quail eggs, salmon and cherry tomatoes
4 servings
25 minutes
This salad embodies Mediterranean elegance and freshness. Tender slices of lightly salted salmon harmoniously combine with juicy cherry tomatoes and creamy quail eggs, creating an incredibly balanced flavor. Crisp iceberg lettuce leaves provide the perfect backdrop for this combination, while a dressing of olive oil, lemon juice, and fragrant parsley adds bright citrus and herbal notes to the salad. This salad is perfect as a light dinner, appetizer, or festive dish, delighting not only with its taste but also with its aesthetics. Mediterranean cuisine is renowned for its simplicity and health benefits, and this salad is a worthy representative that carries the spirit of sunny shores and sea breezes.
1
Wash the salad. Cut the head into small pieces and dry on a towel. Boil the quail egg in boiling water for 3-4 minutes, then immediately transfer to cold water and let it cool completely. Peel and cut each egg in half.
- Iceberg lettuce: 1 piece
- Quail egg: 8 pieces
2
Wash the cherry tomatoes, cut them into 4 pieces, and season with salt. Wash and dry the parsley.
- Cherry tomatoes: 16 pieces
- Salt: to taste
- Parsley: 15 g
3
For the sauce, blend lemon juice, olive oil, and parsley until smooth, season with salt and pepper.
- Lemon juice: 1 tablespoon
- Olive oil: 4 tablespoons
- Parsley: 15 g
- Salt: to taste
- Ground black pepper: to taste
4
Mound the salad on a plate. Slice the salmon into thin slices or cubes and place it on the salad. Add cherry tomato wedges and halved quail eggs. Before serving, garnish with the prepared sauce.
- Iceberg lettuce: 1 piece
- Lightly salted Atlantic salmon: 100 g
- Cherry tomatoes: 16 pieces
- Quail egg: 8 pieces
