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.
Provided by Nif_H
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
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.
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