Salad with quail eggs


February 7, 2015


1Arrange the eggs in a pot with water and put on the fire.

2Cook over medium heat for eight minutes, Drain and rinse with cold water to peel them.

3Put the lettuce, spinach, onions and eggs in a bowl.

4In another bowl: place the vinegar, sugar, mustard, salt, pepper and lemon juice together and stir with a fork to integrate them.

5Slowly add oil, knock all the time to make an emulsion.

6Check the seasoning and add the yogurt.

7Mix well and pour over the vegetables, stir from bottom to top and let stand for 20 minutes before serving it.


18 quail eggs

Batavia lettuce 2 cups

2 cups spinach

1 piece of onion

2 tablespoons vinegar

teaspoon sugar

1 teaspoon mustard

teaspoon salt

1 tablespoon lemon juice

cup corn oil

150 grams of yogurt

Pepper to taste