Quail eggs can be prepared and used much like regular chicken eggs but they are higher in protein, B12, riboflavin and iron. I love to use them in a classic salad Niçoise to mix it up. Enjoy!
Salmon and Quail Egg Niçoise Salad
A delicious and nutritious salad that I love to serve to lunch guests.
- 12 quail eggs
- 1 cup rutabaga cubed
- 16 oz salmon Fillet
- 1/2 lemon sliced, for baking salmon
- 4 thyme sprigs
- 2 green onion diced
- 1 cup cherry tomatoes cut in half
- 1 cup asparagus woody ends trimmed and halved
- 1/2 cup pitted kalamata olives halved
- 8 cups baby spinach
- 1 tbsp Dijon mustard
- 3 tbsp extra virgin olive oil divided
- 3 tbsp apple cider vinegar
- 1 tsp Italian seasoning
- 1 clove garlic
- 1/2 tsp salt divided
- Preheat the oven to 350 degrees
- Toss the cubed rutabaga in 2 tsp olive oil and ¼ tsp sea salt and roast in the oven for 30 minutes
- Boil water and hard boil the quail eggs for 3 minutes. Plunge into cold water. Peel and set aside. Slice in half as you are placing them on your salad
- Boil another small pot of water and blanch the asparagus for 1-2 minutes and set aside
- Pat the salmon dry, rub with 1 tsp olive oil, ⅛ tsp sea salt and top with lemon slices and fresh thyme. Place on the baking sheet with the rutabaga and bake for 10 minutes. NOTE: the rutabaga will bake for a total of 40 minutes
- Mix dressing ingredients (dijon, remaining olive oil, apple cider vinegar, Italian seasoning, garlic and remaining sea salt) in a jar and shake to blend.
- Create your salad by placing all topping ingredients (salmon, rutabaga, green onion, quail eggs, olives, tomatoes and asparagus) on a bed of spinach. Top with dressing, toss and enjoy!