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Epicurious
Gourmet

Watercress Salad with Pickled Quail Eggs

3.8

(2)

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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

  1. 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.

TagsSaladWatercressLeafy GreensVegetableStarterDinnerLunchGluten FreeNut FreeDairy FreeVegetarianEasyGourmet
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