Haricot Vert Salad with Quail Eggs and Shrimp

Name: Haricot Vert Salad with Quail Eggs and Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons white wine vinegar; 2 dozen quail eggs (see Note); 6 cups water; Three 3-inch strips of lemon zest; 1 tablespoon cracked black pepper; 2 bay leaves; 1 teaspoon fennel seeds; 1 star anise pod; Kosher salt; 1 pound medium shrimp, shelled down to the tails, and deveined; 2 pounds haricots verts; 2 tablespoons sherry vinegar; 2 tablespoons Dijon mustard; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Freshly ground pepper; 1 bunch of arugula (6 ounces), large stems discarded; 2 medium shallots, minced

Servings: persons

2 tablespoons white wine vinegar
2 dozen quail eggs (see Note)
6 cups water
Three 3-inch strips of lemon zest
1 tablespoon cracked black pepper
2 bay leaves
1 teaspoon fennel seeds
1 star anise pod
Kosher salt
1 pound medium shrimp, shelled down to the tails, and deveined
2 pounds haricots verts
2 tablespoons sherry vinegar
2 tablespoons Dijon mustard
1/4 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 bunch of arugula (6 ounces), large stems discarded
2 medium shallots, minced

1
Bring a medium saucepan of water to a simmer and add the white wine vinegar.
2
Add the quail eggs and simmer over moderate heat until hard-cooked, about 7 minutes.
3
Drain the eggs and crack the shells against the side of the pan.
4
Fill the pan with cold water and let stand until the eggs are cool.
5
Meanwhile, in a medium saucepan, combine the 6 cups of water with the lemon zest, cracked pepper, bay leaves, fennel seeds, star anise and 1 teaspoon of salt.
6
Simmer the court bouillon (seasoned water) for 5 minutes.
7
Add the shrimp and simmer just until cooked, about 2 minutes.
8
Drain the shrimp in a colander; let cool.
9
Pick out and discard any bits of seasoning.
10
In a large pot of boiling salted water, cook the haricots verts until crisp-tender, about 4 minutes.
11
Drain well and spread the beans out on a baking sheet to cool.
12
In a small bowl, whisk the sherry vinegar with the mustard.
13
Whisk in the olive oil and season with salt and pepper.
14
Peel the quail eggs and halve them lengthwise.
15
In a large bowl, toss the arugula with 1 tablespoon of the dressing and spread on a platter.
16
In the same bowl, gently toss the haricots verts with the shallots, quail eggs and all but 1 tablespoon of the remaining dressing.
17
Mound the haricot vert salad on the arugula.
18
Add the shrimp to the bowl and toss with the remaining 1 tablespoon of dressing.
19
Top the haricots verts with the shrimp and serve.

325

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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: 2 tablespoons white wine vinegar, 2 dozen quail eggs (see Note), 6 cups water, Three 3-inch strips of lemon zest, and more.

Yes, Haricot Vert Salad with Quail Eggs and Shrimp falls under the Seafood 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!