Vegetable salad with cod liver and quail eggs
4 servings
10 minutes
This vegetable salad with cod liver and quail eggs is a true culinary masterpiece. It combines the tenderness of canned cod liver, the piquancy of quail eggs, and the freshness of crunchy vegetables. Frilly leaves add airiness to the dish, while cherry tomatoes provide a sweet, juicy accent. Red onion adds a slight sharpness, and grated Parmesan brings pleasant richness to the flavor. The composition is completed by aromatic basil and exquisite olive oil that highlight the natural taste nuances of the ingredients. This salad is not only light but also nutritious, making it perfect for dinner or a festive table. Its elegance and richness make it an excellent choice for those who appreciate gastronomic pleasure.
1
Boil quail eggs hard.
- Quail egg: 4 pieces
2
Tear the frilly by hand and send it to a deep plate.
- Frillice (frilled iceberg): 50 g
3
Cut the cod liver into small pieces and add it to the salad.
- Canned cod liver: 1 jar
4
Cut cherry tomatoes in half.
- Cherry tomatoes: 10 pieces
5
Send them to the other ingredients.
- Cherry tomatoes: 10 pieces
6
Slice the onion into half rings.
- Red onion: 0.5 head
7
Send it to the salad.
- Red onion: 0.5 head
8
Sprinkle with parmesan.
- Grated Parmesan cheese: 3 tablespoons
9
Add the halved eggs. Season with salt and pepper.
- Quail egg: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
10
Add basil leaves. If the leaves are large, chop them finely.
- Green basil: 1 sprig
11
Season with olive oil.
- Extra virgin olive oil: 3 tablespoons
12
Serve immediately.
