Salad with Quail Eggs, Salmon and Cherry Tomatoes

Ingredients:

2 quail eggs 
½ head iceberg lettuce
50 g mild-cured salmon 
4 cherry tomatoes 
Parsley to taste 
Lemon juice to taste 
2 tsp olive oil 
Salt to taste 
Ground black pepper to taste

Method

1. Wash the lettuce. Cut the head into smaller wedges and dry them using paper napkins. Cook quail eggs in boiling water for 3-4 minutes, then immediately put into cold water and allow cooling completely. Peel and cut each egg into halves.
2. Wash the cherry tomatoes and after cutting into 4 wedges season with salt. Wash and dry the parsley.
3. For the sauce, whisk in a blender the lemon juice, olive oil and parsley until smooth, season with salt and pepper.
4. Arrange the lettuce heaped on the plate. Slice or dice the salmon, put on the lettuce. Add wedges of cherry tomatoes and halves of quail eggs. Before serving, decorate with the sauce you have made.