Small Egg Salad

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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)
cup green Olives
cup black Olives
1 Cucumber (chopped)
How healthy are the main ingredients?
Oliveolive oilCucumber
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.