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Salad of pink quail eggs
 
 
4 ServingsPTM160 min

Salad of pink quail eggs


A tasty recipe. The breakfast contains the following ingredients: shallots, beet juice (bottle 750 ml), vinegar (1 el extra for the dressing), sugar, bay leaf, quail eggs (12 pieces), cabbage lettuce (only the inner leaves), cress and olive oil extra vierge .

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Directions

  1. Cut 1 shallot into parts.
  2. Pour the beet juice into a pan and add 100 ml of vinegar, the sugar, the bay leaf, the shallot slices and 1 pinch of salt.
  3. Bring to a boil and cook over low heat for 20 minutes.
  4. Allow to cool.
  5. Bring a pot of water to the boil and boil the quail eggs for 3-4 minutes.
  6. Let them scare under cold running water and peel them.
  7. Put them in the beet juice mix and let them marinate for at least 2 hours.
  8. Take them out of the marinade with a slotted spoon.
  9. Chop the other shallot and put it in a bowl.
  10. Mix the lettuce leaves with the shallot.
  11. Cut the eggs in half lengthwise.
  12. Add together with the cress.
  13. Drizzle with oil and vinegar and season with salt and pepper.
  14. Tasty with toasted bread..


Nutrition

325Calories
Sodium31% DV745mg
Fat42% DV27g
Protein42% DV21g
Carbs0% DV1g
Fiber36% DV9g

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