Best Fancy Shmancy Salad With Quail Eggs And Tarragon Dressing Recipes

FANCY SHMANCY SALAD WITH QUAIL EGGS AND TARRAGON DRESSING

Steps:

• 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.

FANCY CHICKPEA SALAD

Steps:

• Put the chickpeas/garbanzo beans into a medium mixing bowl and mash them up using a potato masher. They should have some texture. (I used 2 cups of homecooked garbanzos, and found that a sturdy fork worked better).
• Add the celery, parsley, sea salt and cayenne and continue mashing to combine.
• Stir in the capers and walnuts. (I did not use walnuts, but used scallions and radishes, just to add more crunch).
• Stir in the vegan mayonnaise 1 tablespoon at a time until desired consistency is reached.
• Chill for 2 to 6 hours. Serve as a sandwich spread or serve on a bed of greens, as a main dish luncheon salad.

ASPARAGUS SALAD WITH CELERY LEAVES, QUAIL EGGS, AND TARRAGON VINAIGRETTE

Steps:

• Cover eggs with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold running water to stop cooking, then peel and quarter.
• Cut asparagus on a very sharp diagonal into 3/4-inch-thick slices (about 2 inches long), leaving 2-inch tips. Halve tips lengthwise if thicker than rest of slices. Arrange asparagus on a steamer rack and sprinkle with kosher salt. Steam, covered, over boiling water until just tender, 2 to 3 minutes, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
• Whisk together vinegar and mustards. Add oil in a slow stream, whisking. Stir in shallot, 2 teaspoons tarragon, and salt and pepper to taste.
• Toss asparagus and celery leaves with half of vinaigrette and mound on 4 plates. Tuck quail eggs decoratively into salads. Drizzle salads and plates with remaining vinaigrette and sprinkle with remaining teaspoon tarragon.

FANCY WALDORF SALAD

Steps:

• Bowl 1: Combine fruits, celery and walnuts.
• Bowl 2: Combine mayo, sugar and lemon juice.
• Pour whipping cream into chilled bowl. Whip until it forms stiff peaks.
• Fold whipping cream into mayonnaise.
• Spoon over fruit, sprinkle with nutmeg and fold to coat.
• Can be refrigerated for 2-24 hours before serving. Serve cold.
• I prefer to serve within hours of making and not refrigerate over night.

TARRAGON SALAD DRESSING

Steps:

• Whisk the lemon juice, shallot, tarragon, mustard and garlic together in a small bowl. Whisk in the olive oil and season with salt and pepper to taste.

PICKLED QUAIL EGGS - DILL PICKLING

Steps:

• Put eggs in container, followed by the other ingredients. Liquid should cover the eggs.
• Cover the container, store in refrigerator for 3 days (or longer). Swirl contents occasionally.
• Drain, and serve chilled as an appetizer. Reserve some fresh dill as a garnish.