quail eggs

It is a fresh, summer salad belonging to the classic of French cuisine, which in the 19th century was called the food of a poor man because it used cheap ingredients such as tomatoes, anchovies, boiled eggs. Many of the world’s greatest chefs have made this salad in their way. I tried to stick to a simple, down-to-earth version. I replaced the chicken eggs with quail eggs and used a salad mix containing rucola, spinach, beets, lollo rosso. Many vegetables such as peppers, cucumbers, radishes can be mixed into this salad. In the case of fish, the use of salted anchovies is more obligatory, but salmon or other fish of your choice may be used instead of tuna. Boiled potatoes add strength to the salad. If the home pre-boiled potatoes, it will take minutes to make this salad.
I think this salad was worth it to try.

Preparation time: about 30 min to 1 hour
Level: easy
Serves: four

Ingredients:

Salad
2 medium potatoes
¼ onion very thinly sliced ​​(red onion is delicious in the salad)
8 quail eggs boiled and cut in half
A large handful of mixed salad
A handful of black or brown olives
A handful of green beans blanched for about 3 minutes
8-10 cherry tomatoes cut in half
4 salted anchovy fillets
1 high quality canned tuna
Freshly grated black pepper and sea salt for seasoning
Basil leaves or parsley for garnishing

Sauce
3 tablespoons of olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Sea salt and black pepper

Preparation:
1. Mix the sauce components evenly and let the sauce wait, it thickens slightly
2. Cut the boiled potatoes into pieces
3. Boil quail eggs for 4 minutes to get hard-boiled eggs, pour cold water after boiling the eggs and let cool. Peel the eggs and cut in half
4. Blanch the beans. Boil the water in a pot, add a little salt, and add frozen beans. Boil for 3 min. Then immediately strain under cold water
5. Place a large handful of salad on a plate and add 3-4 tablespoons of sauce. Add beans, potatoes, and olives.
6. Lift the pieces of tuna over the salad and set the anchovy slices nicely.
7. Cut the tomatoes and eggs in half and put aside the salad
Garnish with parsley or basil leaves
Ready !!