Salad with egg and cheese
Description
A simple dish to prepare. You can cut the salad as you prefer: into cubes, slices, or rounds. The key is to dress the dish with high-quality odorless vegetable oil, so it doesn't overpower the salad's natural aroma. You can use any type of cheese: hard or soft, according to your taste. Boil the eggs in advance—chicken eggs for 12 minutes, quail eggs for 6 minutes—and cool them in ice water. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Wash the lettuce leaves and dry them with paper towels. Place them on a plate. Cut any hard cheese into slices and arrange them randomly over the lettuce leaves. You can use any type of hard cheese—choose according to your taste and the preferences of your family.
- 3
Step 3
Peel the pre-cooked and cooled quail eggs, rinse them in water. Cut each egg in half and place them between slices of cheese. You can use boiled chicken eggs instead, but in that case, cut them into four pieces.
- 4
Step 4
Rinse the cherry tomatoes, remove the stems, and slice them into rounds. Place on a plate.
- 5
Step 5
Season the salad with salt and pepper, drizzle with vegetable oil, preferably cold-pressed olive oil. Garnish with fresh parsley, dill, and other herbs. Serve the dish immediately after preparation to preserve the maximum amount of beneficial vitamins and minerals.