• Español
  • English
  • Deutsch
  • Français
  • русский

Purple winter salad


Purple potatoes potato_salad_halloween_recipe_olive_oil_Castillo_de_Canena

1 Beet

Quail eggs

Cabbage sprouts

Edible flowers

Purple Onion

Baby corncobs (optional)

Provencal herbs

EVOO Castillo de Canena Family Reserve Arbequina


Boil the potatoes with their skin until they are well done. Boil the quail eggs until they are totally boiled.

Once cooked, peel the potatoes and eggs. Halve. Reserve.

Finely chop the onion.

Assemble the dish with buds, flowers, potatoes and eggs. If you want, add some sliced beets and baby corncobs.

Sprinkle with chopped red onion.

Finish with a vinaigrette made from the Provencal herbs & extra virgin olive oil Family Reserve Arbequina Castillo de Canena.

— Discover here the FULL MENU OF HALLOWEEN!

Share on FacebookTweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>