Fancy Shmancy Salad With Quail Eggs And Tarragon Dressing Recipes

FANCY SHMANCY SALAD WITH QUAIL EGGS AND TARRAGON DRESSING

Steps:

• Boil water and set quail eggs in pot. Boil for 5 minutes, then rinse under cold water. Gently peel the shell and slice each egg in half lengthwise.
• To make the dressing:.
• Break the chicken egg into a food processor or blender; add salt, garlic, mustard and black pepper, then blend together. Pour the oil in a thin trickle through the hole in the top with the machine still switched on.
• When all the oil is all in, add the vinegar, lemon juice and tarragon, then blend for one minute.
• For the Salad:.
• Arrange 3 butter leaf leaves on each plate and top with spinach. Arrange the eggs on the salads. Sprinkle peas evenly on each salad.
• Drizzle each salad with the dressing and sprinkle toasted walnuts on top.
• Grind black pepper lightly on top.

ASPARAGUS SALAD WITH CELERY LEAVES, QUAIL EGGS, AND TARRAGON VINAIGRETTE

Steps:

• Cover eggs with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold running water to stop cooking, then peel and quarter.
• Cut asparagus on a very sharp diagonal into 3/4-inch-thick slices (about 2 inches long), leaving 2-inch tips. Halve tips lengthwise if thicker than rest of slices. Arrange asparagus on a steamer rack and sprinkle with kosher salt. Steam, covered, over boiling water until just tender, 2 to 3 minutes, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
• Whisk together vinegar and mustards. Add oil in a slow stream, whisking. Stir in shallot, 2 teaspoons tarragon, and salt and pepper to taste.
• Toss asparagus and celery leaves with half of vinaigrette and mound on 4 plates. Tuck quail eggs decoratively into salads. Drizzle salads and plates with remaining vinaigrette and sprinkle with remaining teaspoon tarragon.

CREAMY TARRAGON SALAD DRESSING

Steps:

• Place the Dijon mustard, sugar, vinegar, garlic clove, and salt into a blender. Cover, and puree until the garlic has blended smooth. Sprinkle in the xanthan gum, and blend about 15 seconds to mix well. With the blender running, pour in the vegetable oil alternately with the water; blend until thick and creamy. Add the celery seed, red pepper flakes, black pepper, tarragon, and mustard seed; pulse until the spices are evenly distributed.

TARRAGON SALAD DRESSING

Steps:

• In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.

MUSHROOM SPINACH SALAD WITH TARRAGON EGG DRESSING

Steps:

• Make dressing:
• In a small bowl whisk together yolks, vinegar, and mustard and add oil in a stream, whisking constantly until dressing is emulsified. Stir in whites, shallots, tarragon, and salt and pepper to taste.
• Thinly slice spinach leaves and spread on a platter. Cut mushrooms into very thin slices and mound on spinster. Spoon dressing over salad.