Description
Colorful, tasty and fragrant ingredients, circling waltz, creating a real feast to your plate.
Ingredients
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Mussels
500 g
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Quail egg
5 piece
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Lettuce
1 coup
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Parsley
1 coup
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Tomato
2 piece
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Pepper
1 piece
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Onion
1 piece
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Spices
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Dry white wine
100 ml
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Vegetable oil
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Cilantro
3 coup
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Garlic
2 tooth
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Olive oil
3 Tbsp
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Lemon juice
1 Tbsp
Cooking
First boil the eggs. Cook for a minute after boiling, and then pour cold water and purified.
The onion and peel the garlic. Cut onion and fry in vegetable oil until transparent.
Add the mussels to the onions and pour the wine. Simmer 8 minutes, then shift slotted spoon into a bowl and let cool.
My greens well, shake off the water. Basil and parsley finely chop, lettuce and tear the hands of arbitrary pieces. Tomatoes and peppers wash, dry. Tomato cut into slices, pepper-thin bars.
Prepare the dressing. Cilantro wash, dry and finely chop. Add, passed through a press garlic. Grind with the pestle the garlic and cilantro. Add the olive oil and lemon juice. Mix thoroughly.
Salad dressed with vinaigrette, add salt and pepper to taste, mix thoroughly.
Spread the salad portions or one big dish. Spread on top of mussels and halved quail eggs.
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