Salad - Eastern Special
Handful of Red Basil from the Cube
Handful of Parsley from the Cube
6 Quail Eggs
1 large Chinese cabbage
250 g Oyster mushrooms
1 teaspoon Ras el Hanout spice mix
For the dressing:
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons ahornsirup
3-4 tablespoons Olive Oil
Seasalt and Pepper
Preheat the oven to 200°C.
In a bowl, mix the oyster mushrooms with 2 tablespoons of olive oil, pinch of salt, pepper, chili flakes and the Ras el Hanout. And spread them on a sheet of backing paper on a tray and bake for about 15-20 mins until golden brown. And let them cool down after.
For the dressing, whisk all ingredients together in a bowl and set aside.
Finely slice the chinese cabbage and coarsely chop up the parsley. With a potato peeler, slice fine slices of the pecorino and add them to the cabbage and parsley.
Boil water in a small pot, when the water boils cook the quail eggs precisely 2 minutes by carefully dropping the eggs in boiling water with a spoon. Let them cool down in ice-water afterwards, in order to quickly stop the cooking process so that the egg yolk stays soft and running.
Mix the oyster mushrooms in the cabbage salad and dress to taste with the dressing. Mix it all thoroughly, but be careful with the cheese, it looks nice to have large thin slices of pecorino in the salad.
Peel the quail eggs carefully, cut in half and season lightly with seasalt and pepper.
Either serve, this beautiful salad in a big bowl on the table as a side salad or portion the salad on plates as a starter. And put the quail eggs on top of the salad. Finally, give it a few more twists of the pepper grinder and sprinkle some olive oil on top. And sprinkle a bunch of Red Basil on top. Happy Easter!