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Salad with cod liver and tomatoes

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891
Kitchen European
Calorie content 101 kcal
Portions 2 port.
Cooking time 25 minutes
Proteins * 5.6 g
Fats * 3.3 gr.
Carbohydrates* 15.4 g
* per 100 gr. product
Salad with cod liver and tomatoes
Content

A very tender, hearty salad on a rocket salad. The salad looks bright and catchy, which in itself raises the appetite. Instead of cherry tomatoes, you can use ordinary meaty tomatoes, quail eggs can be replaced with chicken eggs. But subject to the conditions of the recipe, the best result is obtained both in terms of taste and in visual perception.

Ingredients

Cooking process

step 1 out of 8
We wash the potatoes, peel them (if you are using young potatoes, it is permissible to leave the peel), cut into small cubes.
step 2 out of 8
Dip the potato pieces into salted boiling water and cook for 15 minutes at a medium boil until tender.
step 3 out of 8
Put the potatoes in a colander and let the liquid drain, and the potatoes cool completely.
step 4 out of 8
We wash the cherry tomatoes, dry, cut into halves.
step 5 out of 8
Cook quail eggs hard-boiled, cool in cold water and peel them. Cut the peeled eggs lengthwise into two parts each.
step 6 out of 8
We wash and dry the arugula. If necessary, we tear the leaves into smaller pieces with our hands.
step 7 out of 8
Put prepared arugula, pieces of cooled potatoes, halves of cherry tomatoes and cut quail eggs in a salad bowl. Sprinkle with a little salt and black pepper. Sprinkle with lemon juice.
step 8 out of 8
We open the jar with canned cod, put the pieces of cod on the surface of the salad in random order. Pour the remaining oil over the salad from above (it is enough to use 1-2 tablespoons of oil.) It is recommended to serve immediately after cooking, until the salad has lost its freshness.

Bon Appetit!

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