Purple winter salad

Easy, healthy, tasty and colorful recipe

Ingredients

• Purple (or violet) potatoes
• Beets
• Quail eggs
• Shoots of red cabbage
• food flowers
• Purple onion
• Baby corn cobs (optional)
• Provencal herbs (recommended in a tube)
• AOVE Family Reserve Castillo de Canena Arbequina

Preparation

1. Cook the potatoes in their skins until well done. Cook the quail eggs until they are firm.
2. Once cooked, peel the potatoes and eggs. Cut in half. Reserve.
3. Chop the red onion.
4. We assemble the plate with the sprouts, flowers, potatoes and eggs. If desired, add the chopped beets and baby pods.
5. Sprinkle with previously chopped purple onions.
6. We dress with vinaigrette made from Provencal herbs and extra virgin olive oil Arbequina Castillo de Canena Family Reserve. Cook the potatoes in their skins until well done. Cook the quail eggs until they are firm.
7. Once cooked, peel the potatoes and eggs. Cut in half. Reserve.
8. Chop the red onion.
9. We assemble the plate with the sprouts, flowers, potatoes and eggs. If desired, add the chopped beets and baby pods.
10. Sprinkle with previously chopped purple onions.
11. We dress with vinaigrette made from Provencal herbs and extra virgin olive oil Arbequina Castillo de Canena Family Reserve.

Now is your time.
55000 Recipes