I'm a sucker for quail eggs. Doesn't matter where I am, or what I have planned for dinner, for some reason whenever I run into the cute little eggs I have to buy them. Perhaps it's because they're so cute. Thing is, I really only have one recipe for them, which usually means I am left with a half-filled carton of quail eggs sitting in my fridge (at all times).
Hopefully not anymore, because they turn out to be perfect for salads. While some people like the poached egg on a salad trick (ahem, Blake), I've always preferred hard-boiled eggs—I think they mingle better with the rest of the ingredients. I based this salad on a pear and arugula salad recipe on Epicurious, except that I swapped in apples, took out the pears, and added the quail eggs. It worked beautifully.
- 4 quail eggs
- 1 tablespoon Champagne vinegar
- 1 tablespoon honey
- 1/2 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 4 tablespoons olive oil
- 2 ounces pancetta, thinly sliced
- 2 firm-ripe apples, cored and thinly sliced
- 4 cups baby arugula
Add the quail eggs to a medium sized pot. Cover with water and bring to a boil. Reduce heat to a simmer and cook for three minutes. Drain the eggs, and then toss in a ice water bath. Let them hang out for five minutes, and then peel, and thinly sliced.
Combine the vinegar, honey, lemon juice, salt, and pepper in a bowl. While whisking everything together, slowly drizzle in 3 tablespoons of the oil.
Add the pancetta to a non-stick skillet set over medium heat. Cook until just crisp, about 5 minutes. Drain on some paper towels.
In a large bowl, combine the apples, arugula, pancetta, quail eggs, and the dressing. Toss well, and season with salt and pepper to taste.