Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, lotte’s quail-egg-salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Lotte’s Quail-Egg-Salad is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Lotte’s Quail-Egg-Salad is something which I have loved my whole life.

Lotte is exceptionally gifted at cooking and loves fresh salads. She preferably uses regional products and ingredients from organic cultivation only. Quail eggs, walnuts and a blossom-spice blend make this salad exceptional.

To get started with this recipe, we have to first prepare a few components. You can cook lotte’s quail-egg-salad using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Lotte’s Quail-Egg-Salad:

1. Prepare 200 Grams rucola (rocket)
2. Get 0.5 lettuce red batavia
3. Make ready 1 carrot
4. Get 6 quail eggs
5. Get 2 Tablespoons walnuts
6. Take 1 Pinch spice blend blossom -
7. Take 1 Tablespoon sherry vinegar
8. Prepare 1 Tablespoon walnut oil
9. Make ready 1 Tablespoon bouillon
10. Make ready 1 Tablespoon honey water
11. Make ready 1 Pinch salt
12. Get 1 Pinch cayenne pepper

Use a vegetable peeler to create cucumber strips and divide. With a delicate size, but slightly more robust yolk, sunny-side-up quail eggs make a lovely finishing topper on a wide array of dishes–from pork belly to pasta. You can often find quail eggs at a local market or at grocery stores such as Whole Foods. Heat oil in a nonstick skillet over medium-high.

Steps to make Lotte’s Quail-Egg-Salad:

1. Wash, spin and dry rucola and batavia lettuce. Put on plates.
2. Boil quail eggs for about three minutes, rinse and peel. Cut eggs in halves and place on the lettuce.
3. Chop walnuts and sprinkle over the salad.
4. Peel the carrot and cut fine strips (Julienne) with a potato peeler. Decorate the salad with carrot strips.
5. Dissolve a pinch of honey in warm water, add vinegar, bouillon and walnut oil and mix well. Season to taste with salt and cayenne pepper.
6. Pour the dressing over the salad and garnish with blossom-spice blend.
7. Lotte used the following organic blossom-spice blend: sunflower, cornflower, marigold, rose, cinnamon-cassia, carnation, ginger, real vanilla.

Quail eggs are delicate and very small - unsurprising given the size of the birds. They are considerably smaller than hen and duck eggs, and are popular with chefs not only for their attractive speckled shell, but for their large yolks and distinctive flavour. Pour boiling water in to a deep frying pan to a depth of about one inch. Add a tablespoon of white wine vinegar. This may sound more difficult than it is but it's actually blissfully simple and can all be made well in advance.

So that’s going to wrap it up for this exceptional food lotte’s quail-egg-salad recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!