Quail eggs in salad recipe

 

  1. Remove fat from the turkey breasts and wash them.
  2. Peel the onion and cut them in quarters.
  3. Peel the carrots, remove the ends and cut them in pieces.
  4. Peel the celery and cut it in 3 pieces.
  5. Put the turkey breasts and vegetables in a pressure cooker; add 200 ml of water, season and place to cover. Pressurize the pot in high heat and as soon as the valve rings, reduce the heat to a minimum and cook for around 15 minutes.
  6. Turn heat off, allow heat to escape and open the pot.
  7. Rinse and place the steam cooking basket. Place the eggs in it, pour 200 ml of water and cook them 2 minutes from the moment it rings.
  8. Turn heat off, allow steam to escape the pot, open it and place the eggs immediately under running water to stop cooking; rinse them.
  9. Wash the lamb’s lettuce. Wash the tomatoes and cut them in sections.
  10. Drain the meat, remove the vegetables and cut the turkey in stripes. Gather all the ingredients in a salad bowl, season them with lemon juice, oil, salt and pepper and serve salad.
-  400 g of turkey breast
-  1 celery stick
-  300 g of lamb’s lettuce
-  5 tbsp of extra virgin olive oil
-  250 g of cherry tomatoes
-  Juice of ½ of lemon
-  1 onion
-  Salt and pepper
-  12 quail eggs
-  2 carrots

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