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

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.

Serves 6  Prep 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)

1  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.

2  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.

Photography by At Maculangan | Styling by Rachelle Santos | Art Direction by Donna Tapay| Props from Rustan’s Department Store