Ingredients:
200 g mixed salad greens (valerian, arugula, baby spinach, lattughino)
10 quails’ eggs
2 slices of home-made bread
lemon juice
oregano
extra virgin olive oil
salt
pepper
Preparation:
Cut the bread into cubes and brown them in a little hot oil and season with oregano. Boil the quail’s eggs, then rinse them in cold water. Remove the shells and cut them in half. Wash the salad, put it in a salad bowl and dress with salt, oil and lemon juice. Mix in the croutons and the eggs. Salt to taste and serve.
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