Prep Time
15 min
Yields
4 servings
This is a light, bright dish that makes a great lunch on its own, or a perfect addition to a backyard get-together.
Recipe by Dan Clapson using a mystery ingredient – quail eggs – from a Chopped Canada challenge. See the full post here.
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ingredients
Dressing
3
Tbsp red wine vinegar
¼
cup olive oil
½
clove garlic, finely grated
1
tsp salt
½
tsp ground black pepper
Salad
3
cup water
12
quail eggs
1
head butter leaf lettuce, leaves removed, washed and gently patted dry
⅔
cup cherry tomatoes, halved
⅔
cup candied salmon, broken into 1-inch pieces
⅔
cup snow peas
½
red onion, thinly sliced
¼
cup kalamata olives, pitted and halved
salt and pepper, to season
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directions
Step 1
Mix all ingredients until well-combined.
Step 2
Bring water to a standing boil on high heat in a medium pot.
Step 3
Carefully place the quail eggs in the water and let cook for 2 ½ minutes.
Step 4
Transfer from pot into cold water bath and let sit for 2 minutes.
Step 5
Peel eggs and cut into halves.
Step 6
To make the salad, layer ingredients evenly on 4 separate plates or collectively in a large serving bowl, lightly seasoning with salt and pepper as you go. Top with dressing and serve immediately.