Watercress Salad with Pickled Quail EggsAnna Williams
Recipe information
Yield
Makes 10 servings
Ingredients
2 tablespoons pickling liquid from pickled quail eggs
1 tablespoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup vegetable oil
2 tablespoons olive oil
6 ounce organic baby watercress (12 cups) or 1 1/2 lb regular watercress (4 large bunches), coarse stems discarded
20 pickled quail eggs or 5 pickled regular large eggs, halved, quartered, or sliced
Preparation
Step 1
Whisk together pickling liquid, mustard, salt, and pepper in a small bowl, then add oils in a slow stream, whisking until emulsified.
Step 2
Toss watercress with just enough dressing to coat in a large bowl and season with salt and pepper. Serve salad with eggs.
