Quail Egg Salad

Ingredients

• 250 g fresh thick beans
• 400 g cauliflower florets
• salt
• 12 quail eggs
• 250 g radishes
• 200 g lamb's lettuce
• 4 tbsp wine vinegar
• 2 tbsp freshly chopped herbs (chervil, parsley and chives)
• 1 pinch sugar
• 0.5 tsp pink pepper
• 4 tbsp rapeseed oil

Instructions

1. 1.

   Blanch the bean seeds with cauliflower in salted water for 6-8 minutes, shock, peel beans if desired, then drain.

2. 2.

   Cook eggs about 6 minutes hard-boiled, shock, peel and halve.

3. 3.

   Wash, trim and quarter radishes lengthwise. Wash, trim, dry spin and tear lamb's lettuce into small pieces.

4. 4.

   For the dressing whisk vinegar with herbs, salt, sugar, pink pepper and oil; taste. Mix all prepared ingredients together and serve in a large bowl.