1 lb (400 g) small potatoes
10 oz (300 g) round tinned carrots
12 boiled quail's eggs from the glass
5 oz (150 g) courgettes
3 1/2 oz (100 g) black olives, stoned
3 1/2 oz (100 g) pickled onions
3 tbsp olive oil
3 tbsp balsamlco vinegar
1 tsp mustard
pepper
3 1/2 oz (100 g) lambs lettuce
10 oz (300 g) round tinned carrots
12 boiled quail's eggs from the glass
5 oz (150 g) courgettes
3 1/2 oz (100 g) black olives, stoned
3 1/2 oz (100 g) pickled onions
3 tbsp olive oil
3 tbsp balsamlco vinegar
1 tsp mustard
pepper
3 1/2 oz (100 g) lambs lettuce
method
1. Peel the potatoes and simmer for 15 minutes in salted water. Drain the carrots and quail's eggs. Peel and slice the quail's eggs.
2. Wash the courgette and use a scoop to scoop out small balls. Drain the olives and pickled onions.
3. Slice the olives. Mix together the olive oil, the vinegar and the mustard. Season well with salt and pepper.
4. Wash and dry the lamb's lettuce and arrange on plates. Slice the cooked potatoes and arrange all ingredients on the lettuce leaves. Your dish is ready to serve.
2. Wash the courgette and use a scoop to scoop out small balls. Drain the olives and pickled onions.
3. Slice the olives. Mix together the olive oil, the vinegar and the mustard. Season well with salt and pepper.
4. Wash and dry the lamb's lettuce and arrange on plates. Slice the cooked potatoes and arrange all ingredients on the lettuce leaves. Your dish is ready to serve.
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