Fancy Shmancy Salad With Quail Eggs and Tarragon Dressing
photo by FLKeysJen
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
Salad
- 12 quail eggs
- 18 butter lettuce leaves, washed
- 4 ounces baby spinach leaves, washed
- 1⁄2 cup fresh sweet peas
- 1⁄2 cup walnuts, chopped and lightly browned in a frying pan
- fresh ground black pepper
-
Tarragon Dressing
- 1 large egg (of the chicken variety!)
- 1⁄2 teaspoon salt
- 1 garlic clove, peeled
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon fresh ground black pepper
- 3⁄4 cup canola oil
- 2 teaspoons apple cider vinegar
- 1⁄4 cup fresh lemon juice
- 1 teaspoon dry tarragon or 1 tablespoon fresh tarragon
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
-
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!
RECIPE SUBMITTED BY
Nif_H
Canada
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!