Vegetable salad with liver and quail eggs

European cuisine

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Description Products Steps

Vegetable salad with liver and quail eggs will decorate any table and delight you with its exquisite taste. And the salad is also very healthy. The ancient Chinese learned about the properties of quail eggs and used them for healing purposes. Nowadays they are used as food quite often. Quail eggs are loved for their delicate taste, cute and unusual appearance and, of course, for their generous content of iron, magnesium and vitamins.

1. Calories
   101,74 kcal
2. Protein
   5,92 gram
3. Fat
   7,76 gram
4. Carbohydrates
   2,53 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Quail egg

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   10 pcs. = 90 g
2. Chicken liver

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   200 g
3. Cucumber

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   2 pcs. = 240 g
4. Tomato

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   3 pcs. = 270 g
5. Handle

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   50 g
6. Spinach

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   50 g
7. Mayonnaise

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   3 tbsp. l. = 75 g

Steps:

1. 
   Rinse the liver under running water and boil until tender for 25 minutes in slightly salted water. Boil and peel the eggs. Rinse greens and vegetables and dry with a paper towel.
2. 
   Cool the boiled liver and chop it not too finely. Carefully cut the quail eggs in half.
3. 
   Cut the cucumbers and tomatoes into strips, chop the greens coarsely. Add them to the liver and place the eggs on top. Season with mayonnaise.
4. 
   It is more interesting to serve this salad in cheese baskets or tartlets. You can sprinkle it with lemon juice, which will only emphasize the taste and add aroma and freshness.

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