Spring Greens with Quail Eggs Recipe

recipetips.com - A unique and enjoyable way to make a salad using small eggs that add a tasty touch to an array of greens.
Ingredients
  • 10 ounces fresh spring greens
  • 4 quail eggs
  • VINAIGRETTE:
  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar or red wine vinegar
  • 1 clove small garlic, minced
  • 1 teaspoon Dijon mustard (optional)
  • salt (to taste)
  • ground black pepper (to taste)
Change Servings
Prep Time
15 minutes
Cook Time
15 minutes
Container: Salad bowl
Directions
  • Prepare quail eggs by either frying in a small amount of butter or poaching.
  • Vinaigrette: Whisk oil, vinegar, garlic and mustard until well blended. Add salt and pepper to taste. Cover and refrigerate until ready to use.
  • On individual plates, divide greens, drizzle with dressing, and top each plate with quail egg.

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Glossary Terms
Asian greens from the brassica rapa family of greens that are a hybrid of a stubble turnip crossed with a Chinese cabbage.
Edible leaves of the garland chrysanthemum plant that may also be referred to as the edible chrysanthemum or the cooking chrysanthemum.
Eggs that are pasteurized to destroy any bacteria that may be present. The pasteurization process heats the eggs for a period of time to destroy the bacteria, but the process does not cook the eggs.
A green onion that has been harvested during the early stages of growth when it is smaller in diameter, pear-shaped, and long stemmed.
An egg produced by a quail that is small and oval shaped with a speckled outer shell ranging in color from dark brown to blue or white.
The leafy part of the turnip root that is served as a vegetable green. The greens are harvested when the turnip is young and tender, resulting in a tender, succulent green.
A Chinese appetizer that began as a traditional food served to celebrate the arrival of the Chinese New Year, which occurs during the spring season.
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