Fancy Shmancy Salad With Quail Eggs and Tarragon Dressing

"This is fairly simple and the main attraction is the quail egg. If you have never had a quail egg, you will be pleasantly surprised! They taste delicious and I find that they peel much easier than chicken eggs. The taste isn't actually that much different than chicken eggs; maybe a little milder. The fresh peas add a crisp crunch to the salad. This light salad would be an impressive start to a meal."
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
photo by FLKeysJen photo by FLKeysJen
photo by Nif_H photo by Nif_H
Ready In:
20mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Boil water and set quail eggs in pot. Boil for 5 minutes, then rinse under cold water. Gently peel the shell and slice each egg in half lengthwise.
  • To make the dressing:

  • Break the chicken egg into a food processor or blender; add salt, garlic, mustard and black pepper, then blend together. Pour the oil in a thin trickle through the hole in the top with the machine still switched on.
  • When all the oil is all in, add the vinegar, lemon juice and tarragon, then blend for one minute.
  • For the Salad:

  • Arrange 3 butter leaf leaves on each plate and top with spinach. Arrange the eggs on the salads. Sprinkle peas evenly on each salad.
  • Drizzle each salad with the dressing and sprinkle toasted walnuts on top.
  • Grind black pepper lightly on top.

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Reviews

  1. This was my favorite salad by far of those I tried for this contest. The lemony tarragon dressing is incredible and I've been craving it - will make for all kinds of salads. Note that some sick, elderly or pregnant people shouldn't eat raw egg. This recipe is a winner for me and I'll make it again and again!
     
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RECIPE SUBMITTED BY

I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
 
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