Practical information
- Total time: 25 min
- Preparation time: 25 min
- Number of people: 4
- Difficulty: Easy
- Cost: Economical
- Type of cooking: No cooking
- Type: Entrance
- Category: Salad
- Nutritional criteria: Anti-cholesterol, Antidiabetes, Antioxidant, Low calories, Rich in fiber, Gluten free, Dairy free,
Preperation
- Rinse and wring out the young shoots.
- Cut the Tomme de Savoie into strips.
- Harden the quail eggs for about 3 minutes in boiling water.
- Let cool then peel the eggs.
- Peel and rinse the asparagus then steam them for about 10 minutes (time to adapt according to size).
- Prepare the sauce: squeeze the half pomelo to collect about 2 tablespoons of juice and pour it into a bowl.
- Salt and pepper, add the chopped chervil and emulsify with the oils.
- Distribute the young shoots on each plate then arrange harmoniously the asparagus, the quail eggs and the slices of Tomme de Savoie.
- Drizzle with the sauce and serve immediately.
Health tips
Solveig Nutrition Info: A light salad, which offers a combination of cooked (asparagus) and raw (young shoots) vegetables rich in fiber and digestible, eggs for proteins, vitaminized fruit, Tomme de Savoie for the calcium, and a tangy vinaigrette with a good mixture of oil for the balance of essential fatty acids! Serve this salad with country bread for the slow carb supplement.
