Mixed Greens with Pickled Quail Eggs, Kalamata Olives, Roasted Peppers

Pickled quail eggs elevate this ordinary salad into something quite special.


December 2011 | By Myke "Tatung" Sarthou
Mixed Greens with Pickled Quail Eggs, Kalamata Olives, Roasted Peppers
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at a glance

Main Ingredient

Vegetables

Type

Salads

Preparation Time

00:00:00


Date Published

December 2011

Pickled quail eggs elevate this ordinary salad into something quite special. For fuss-free entertaining, make the pickled eggs in advance and organize the different salad components in separate containers. On the day itself, just toss and serve.

ServesPrep Time 10 minutes  Cooking Time 15 minutes

For the pickled quail eggs
1/2 cup white wine vinegar
3 tablespoons sugar
1 teaspoon minced onions
1 bay leaf
1 teaspoon dried tarragon leaves
salt and pepper to taste
24 hard-boiled quail eggs, shells removed

For the dressing
1/2 cup balsamic vinegar
1/4 cup honey
1/4 cup extra virgin olive oil
salt and pepper to taste
60 grams each romaine, red lollo roso, green ice lettuces
1/2 cup roasted peppers
1 cup Kalamata olives
1 cup pickled quail eggs
Jamon Serrano slices (optional)

Make the pickled quail eggs: In a saucepan, mix all ingredients together except for the quail eggs. Let simmer until sugar is dissolved. Add eggs and cook for 3 to 4 minutes. Set aside and cool.

Make the dressing: In a bowl, whisk together balsamic vinegar and honey. Add olive oil, whisking vigorously to emulsify. Season to taste with salt and pepper.

3  Arrange washed salad greens in a bowl, arrange bell peppers, Kalamata olives, quail eggs, and Jamon Seranno (if using) and serve dressing on the side.




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