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Butter Leaf Lettuce, Candied Salmon and Quail Egg Salad

Butter Leaf Lettuce, Candied Salmon and Quail Egg Salad
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
cup cherry tomatoes, halved
cup candied salmon, broken into 1-inch pieces
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.

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My rating for Butter Leaf Lettuce, Candied Salmon and Quail Egg Salad
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