These quail eggs are ready to eat and make a wonderful snack or hors d’oeuvres. These quail eggs can be sliced as a garnish for hors d’oeuvres or canapés and would make a wonderful hors d’oeuvres prepared as a devilled egg. Quail eggs are a unique garnish for ramen soup, are excellent on a traditional Ploughman’s Lunch and tossed in salads with bacon and arugula. We featured Quail Eggs is both our feature recipe and our double up recipe below!!
Salade Niçoise with Quail Eggs
- 1 lb. baby potatoes, boiled & halved
- ¼ cup Sherry vinegar
- 12 Quail Eggs, halved
- ½ lb. green beans, trimmed & blanched
- ½ shallot, minced
- 1 tbsp. chopped fresh thyme
- salt & cracked black pepper
- ¾ cup extra-virgin olive oil
- 8 cherry tomatoes, halved
- 1 head butter lettuce, leaves separated
- 6 radishes, trimmed & quartered
- 2 cans tuna packed in olive oil, drained
- ½ cup nicoise olives
- 2 tbsp. Dijon mustard
Whisk vinegar, shallot, mustard, thyme, ½ tsp. salt & pepper to taste in a bowl. Whisk in olive oil in a slow, stream until emulsified. Divide lettuce among 4 plates. Arrange potatoes, tomatoes, green beans, radishes, eggs & tuna on top-drizzle with dressing & top with olives.
Freshly seared tuna is fantastic in this salad if you have a fish monger near you. Buy the best quality you can find, season it with salt & pepper and pan sear it quickly, so it is still nice & rare in the center. After it has rested, slice it & serve it on top of the salad.
TIP: Make a double batch of the dressing, it keeps in the fridge for up to 2 weeks and is delicious on all kinds of salads.