Lotte’s Quail-Egg-Salad

Lotte’s Quail-Egg-Salad

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.
Step by step tutorial on YouTube

Marek Thi


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


15 mins
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    Wash, spin and dry rucola and batavia lettuce. Put on plates.

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    Boil quail eggs for about three minutes, rinse and peel. Cut eggs in halves and place on the lettuce.

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    Chop walnuts and sprinkle over the salad.

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    Peel the carrot and cut fine strips (Julienne) with a potato peeler. Decorate the salad with carrot strips.

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    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.

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    Pour the dressing over the salad and garnish with blossom-spice blend.

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    Lotte used the following organic blossom-spice blend: sunflower, cornflower, marigold, rose, cinnamon-cassia, carnation, ginger, real vanilla.

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