Fancy Shmancy Salad With Quail Eggs And Tarragon Dr

Name: Fancy Shmancy Salad With Quail Eggs And Tarragon Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 12 quail eggs; 18 butter lettuce leaves, washed; 4 ounces baby spinach leaves, washed; 1/2 cup fresh sweet peas; 1/2 cup walnuts, chopped and lightly browned in a frying pan; fresh ground black pepper; Tarragon Dressing; 1 large egg (of the chicken variety!); 1/2 teaspoon salt; 1 garlic clove, peeled; 2 teaspoons Dijon mustard; 1/2 teaspoon fresh ground black pepper; 3/4 cup canola oil; 2 teaspoons apple cider vinegar; 1/4 cup fresh lemon juice; 1 teaspoon dry tarragon or 1 tablespoon fresh tarragon

Servings: persons

Salad
12 quail eggs
18 butter lettuce leaves, washed
4 ounces baby spinach leaves, washed
1/2 cup fresh sweet peas
1/2 cup walnuts, chopped and lightly browned in a frying pan
fresh ground black pepper
Tarragon Dressing
1 large egg (of the chicken variety!)
1/2 teaspoon salt
1 garlic clove, peeled
2 teaspoons Dijon mustard
1/2 teaspoon fresh ground black pepper
3/4 cup canola oil
2 teaspoons apple cider vinegar
1/4 cup fresh lemon juice
1 teaspoon dry tarragon or 1 tablespoon fresh tarragon

1
Boil water and set quail eggs in pot. Boil for 5 minutes, then rinse under cold water. Gently peel the shell and slice each egg in half lengthwise.
2
To make the dressing:
3
Break the chicken egg into a food processor or blender; add salt, garlic, mustard and black pepper, then blend together. Pour the oil in a thin trickle through the hole in the top with the machine still switched on.
4
When all the oil is all in, add the vinegar, lemon juice and tarragon, then blend for one minute.
5
For the Salad:
6
Arrange 3 butter leaf leaves on each plate and top with spinach. Arrange the eggs on the salads. Sprinkle peas evenly on each salad.
7
Drizzle each salad with the dressing and sprinkle toasted walnuts on top.
8
Grind black pepper lightly on top.

1100

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Salad, 12 quail eggs, 18 butter lettuce leaves, washed, 4 ounces baby spinach leaves, washed, and more.

Yes, Fancy Shmancy Salad With Quail Eggs And Tarragon Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fancy Shmancy Salad With Quail Eggs And Tarragon Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions