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Small Egg Salad
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 12 Quail egg
- 4 Tbsps olive oil
- 2 Tbsps white wine vinegar
- 1 Tbsp vegetable oil
- 1 red pepper (deseeded and chopped)
- 1 yellow pepper (deseeded and chopped)
- 1 ¾ cups french Beans
- 1 crisp Lettuce (washed)
- ⅔ cup green Olives
- ⅔ cup black Olives
- 1 Cucumber (chopped)
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Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Kitchen twine, 1 Parchment paper
Preparation steps
1.
Boil the quails eggs for 5 minutes, peel and set aside. Mix the olive oil and vinegar together to make the dressing, season with salt and pepper and set aside.
2.
Heat the vegetable oil in a frying pan and cook the red and yellow peppers until the start to soften. Drain on kitchen paper and set aside.
3.
Blanch the French beans in boiling water for 3 minutes. Refresh in cold water, drain and set aside.
4.
Combine the peppers, beans, lettuce, olives and cucumber in a bowl. Mix in the dressing, add the halved quails eggs and serve immediately.
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