Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fancy Shmancy Salad With Quail Eggs and Tarragon Dressing Recipe
    Lost? Site Map

    Fancy Shmancy Salad With Quail Eggs and Tarragon Dressing

    Fancy Shmancy Salad With Quail Eggs and Tarragon Dressing. Photo by FLKeysJen

    1/3 Photos of Fancy Shmancy Salad With Quail Eggs and Tarragon Dressing

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Nif's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    Tarragon Dressing


    1. 1
      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.
    2. 2
      To make the dressing:.
    3. 3
      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.
    4. 4
      When all the oil is all in, add the vinegar, lemon juice and tarragon, then blend for one minute.
    5. 5
      For the Salad:.
    6. 6
      Arrange 3 butter leaf leaves on each plate and top with spinach. Arrange the eggs on the salads. Sprinkle peas evenly on each salad.
    7. 7
      Drizzle each salad with the dressing and sprinkle toasted walnuts on top.
    8. 8
      Grind black pepper lightly on top.

    Ratings & Reviews:

    • on July 14, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Fancy Shmancy Salad With Quail Eggs and Tarragon Dressing

    Serving Size: 1 (131 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 371.4
    Calories from Fat 330
    Total Fat 36.7 g
    Saturated Fat 3.4 g
    Cholesterol 187.1 mg
    Sodium 268.0 mg
    Total Carbohydrate 6.3 g
    Dietary Fiber 2.3 g
    Sugars 1.8 g
    Protein 6.9 g

    Ideas from


    Over 475,000 Recipes Network of Sites