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Baby Greens salad with Quail Egg

By

a light salad with an elegant truffle vinaigrette

Rate this recipe 4.3/5 (11 Votes)

Ingredients

  • pinch of micro greens
  • 2 cups spring mix
  • 1 pint baby tomatoes
  • 1 block chevre
  • 2 radishes
  • 6 quail eggs
  • 1 cup toasted cashews
  • 1 tsp truffle oil
  • 1/2 c olive oil
  • 1/8c white wine vinegar
  • tbsp tarragon
  • 1 shallot
  • tbsp mustard
  • tbsp lemon juice

Details

Servings 6
Level of difficulty Average
Preparation time 20mins
Cooking time 5mins
Cost Expensive

Preparation

Step 1

boil water for the quail eggs

Step 2

preheat oven to 350 for the cashews

Step 3

slice baby tomatoes, radishes and break up chevre for the salad, set aside.

Step 4

blend oils, vinegars, tarragon, diced shallot, mustard and lemon juice until emulsified. Slowly add oil to ensure emulsification.

Step 5

Mix the greens with just a touch of dressing and mix with your fingers to judge the coverage of the leaves, it should be very light.

Top with vegetables, cashews and quail egg.

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Three Cheese Baguette

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INGREDIENTS

  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon

METHOD

  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!

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