Classic Quail Egg Salad

Quail eggs add a delicate and gourmet touch to salads.

Ingredients: - 12 quail eggs

• 4 cups mixed salad greens (e.g., mesclun, arugula, frisée)

• 1 cup cherry tomatoes, halved

• 1 cucumber, thinly sliced

• 2 tablespoons red onion, finely minced

• Fresh dill, coarsely chopped, for garnish

• 3 tablespoons of Mayo

• 1.5 tablespoons of Dijon mustard

• Sea salt and freshly ground black pepper, to taste

• 1 Meyer lemon, halved

Instructions:

1. Boil the Quail Eggs:

• Place quail eggs in a small pot and cover with water.

• Bring to a boil over medium-high heat; once boiling, cook for 3 minutes.

• Remove from heat and transfer eggs to an ice bath to cool.

• Once cooled, gently peel the eggs and slice them in half lengthwise.

2. Prepare the Salad:

• Tear salad greens into bite-sized pieces and place in a large bowl.

• Add halved cherry tomatoes, cucumber slices, and minced red onion.

3. Dress the Salad:

• Add mayo and Dijon mustard and a squeeze of fresh Meyer lemon juice.

• Season with sea salt and freshly ground black pepper.

• Gently toss to combine.

4. Assemble:

• Arrange the salad on plates and top with halved quail eggs.

• Garnish with chopped fresh dill and a sprinkle of Aleppo pepper or sweet paprika with a dash of cayenne for a mild kick.

This refreshing salad showcases the delicate flavor of quail eggs and is perfect as a light appetizer or side dish.

Estimated Nutritional Values per Serving (Serves 4):

• Calories: Approximately 165 kcal

• Protein: 6 grams

• Total Fat: 13.9 grams

• Carbohydrates: 8 grams

  • Dietary Fiber: 2 grams

  • Sugars: 3 grams

• Cholesterol: 190 mg

• Sodium: 150 mg

Nutritional Highlights:

• Quail Eggs: Each quail egg contains about 14 calories and 1 gram of protein.

• Healthy Fats: The use of extra virgin olive oil provides monounsaturated fats, which are beneficial for heart health.

• Vitamins and Minerals: The salad includes vitamin C from tomatoes, vitamin K from mixed greens, and potassium from cucumbers.