Salad with carpaccio and lemon dressing

Salad with carpaccio and lemon dressing

Ingredients

• 150 g carpaccio (I have chicken)
• 150 g cherry
• 150 g lettuce leaves
• 10 quail eggs
• 50 ml olive oil
• 0.5 lemon or 1 lime
• 0.5 tsp dried marjoram
• 0.5 tsp dried basil
• salt
• pepper

Directions

1. Cut cherry tomatoes into two halves.
2. Slice the carpaccio thinly.
3. Cut or tear lettuce leaves with your hands.
4. Cut boiled eggs into halves.
5. Mix lettuce, cherry tomatoes, carpaccio and dressing. Mix.
6. Serve in serving bowls or in a large bowl, laying egg halves on the salad.
7. Bon appetit!