W Easter menu the basics are of course egg dishes in the main role. However, not everyone knows that they can be smuggled into salads for dinner. You’ll find the connection in the recipe below leek, carrot, greenhouse cucumber, grated cheese, and of course small quail eggs. The whole thing is highlighted by a cream and mayonnaise sauce. This salad is perfect for everyday use and for special occasions. I’m sure everyone will be happy to have a second helping.
To prepare this recipe, you will need:
- 3-4 quail eggs,
- 1 leek (white and light green part),
- 1 carrot,
- 50 g of yellow cheese (e.g. Gouda),
- 1 greenhouse cucumber,
- a few sprigs of parsley,
- 2 tablespoons of mayonnaise,
- 2 tablespoons of sour cream (18%),
- salt, pepper (to taste),
- a handful of pine nuts,
- 1 tablespoon of white sesame seeds.
Place quail eggs in boiling water. Cook for 4-5 minutes. Pour cold water over it. Peel carefully. Cut into halves.
Cut the leek into half-slices. Pour boiling water into a strainer. Dry.
Peel the carrot and grate it on a fine grater. Grate the yellow cheese on the large holes of a grater. Grate the cucumber on the same side of the grater (you don’t have to peel it, just wash it thoroughly). Drain excess juice. Chop the parsley.
Combine leek, carrot, cheese, cucumber and parsley in a bowl. Add mayonnaise mixed with sour cream. Mix all ingredients. Season to taste with salt and pepper.
Roast the pine nuts and sesame seeds in a dry pan. Sprinkle them over the salad. Place half of quail eggs on top for decoration.
Sources: Terazgotuje.pl
See also:
Aromatic oven dinner. Prepare a casserole with bacon and cheese
Seniors and physically active people should eat regularly. It has more calcium and vitamin B than regular cheese
A high-protein breakfast that lasts until lunch. The main ingredient is cottage cheese
