Composed salad with quail eggs and anchovies
If you are looking for a nice and easy way to present eggs, this appetizer, composed salad with quail eggs, anchovies and edible flowers, is just right for you
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Cooking tools:
- Pot
- Stove
- Slotted spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
- Plastic wrap
- Refrigerator
Ingredients
- 10 quail eggs
- 20 rolled anchovies fillets
- 80 gr of “puntarelle” approx.
- 12 edible flowers
- 2 radishes
- A teaspoon af extra virgin olive oil
- Balsamic vinegar as required
- Salt as required
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