Typical spring salad, with small quail eggs, asparagus and a bit of roast-beef! Perfect dish for one of those days that you feel the summer is coming!
Ingredients for 4 pers.:
- 200 gr green salad
- 6 quail eggs
- 100 gr green asparagus
- pine nuts
- 1 red onion
- cherry tomatoes
- 100 gr roast-beef
- fresh parsley
- 2 eggs
- 1 lemon
- 1 sip truffle oil
- 50 – 1oo ml sun flower oil
- olive oil
- salt and pepper
How to prepare it:
Put a small pan with water on the stove, bring the water to a boiling point. Add a bit of salt and slowly lay the quail eggs in the water. Boil them for approx. 5 min so that they are still a bit soft on the inside. Rinse them with cold water immediately.
Put a small baking pan on the stove as well to roast the pine nuts. Take the pine nuts off the stove once they start coloring.
Put the salad in a big bowl. Cut the tomatoes in half and divide them over the salad. Cut the back of the asparagus. Cut the onion in small, thing half rings. If needed, cut the roast-beef into smaller slices and chop the parsley.
Divide the asparagus, the roast-beef and the onion over the salad.
Put the eggs, the lemon juice, salt and pepper in a jar that you can use with your food processor.
Mix all the ingredients with the food processor. Now add sip by sip a bit of sunflower oil whilst you are still mixing. Repeat this until the mayonnaise is firm but airy. Add the truffle oil and stir well. Try the mayonnaise. The truffle should not be dominant but should provide a nice, subtle taste.
Divide the dressing over the salad and finish off with some parsley.
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