Add this recipe to your spring menu
spring salad with green asparagus, crème brulee of mushroom and poached qail eggs
Keywords
- Starter
- Hard
- leafy greens
- mushroom
- European
- Lunch
- Dinner
- Wheat free
- Lactose free
- Vegetarian
- Raw food
- Nut free
- Paleo diet
- Dairy free
- Gluten free
Ingredients
- Flora Professional multipurpose 31% fat cream 400 ml
- dried mushrooms 100 g
- egg yolks 5 pieces
- sugar 25 g
- liquorice 1 stem
- salt 10 g
- quail eggs 30 pieces
- vinegar 50 g
- shimeji mushroom brown 125 g
- shimeji mushrooms white 125 g
- Phase 100 ml
- salt pepper
- green asparagus 25 pieces
- sushi vinegar 50 g
- cucumber 3 pieces
- mint 10 g
- estragon 10 g
- agar powder 3 g
- violife creamy 250 g
- chives 15 g
- violife greek white 50 g
- little gem lettuce 250 g
- frisee lettuce 250 g
- tatsoi 250 g
- rocket lettuce 250 g
- fennel tops 50 g
- extra virgin oil 100 ml
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