Salad with cheese nuts quail egg
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Prepare the products for salad preparation. Boil chicken and quail eggs, wash cucumber and parsley, peel nuts from the shell and partitions.
Step 2:
Grate chicken eggs on a grater.
Step 3:
Grate the processed cheese on a fine grater.
Step 4:
I suggest decorating the salad with cucumber roses. To do this, it is necessary to cut 2 thin plates from the cucumber.
Step 5:
Cut the remaining cucumber into strips.
Step 6:
Chop the walnuts with a blender, mortar or rolling pin.
Step 7:
Finely chop quail eggs.
Step 8:
Mix together chicken eggs, cucumber, melted cheese, walnuts, salt and mayonnaise. We spread the salad on a platter and decorate with sprigs of parsley, cucumber plates, coiled spirals and quail eggs.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Processed cheese with 60 % fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Parsley greens - 45 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Quail egg - 168 kcal/100g
- Chicken egg - 80 kcal/100g