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.
- 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
- 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
- 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.