Watercress Salad with Pickled Quail Eggs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
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 |
Directions:
1. Whisk together pickling liquid, mustard, salt, and pepper in a small bowl, then add oils in a slow stream, whisking until emulsified.
2. Toss watercress with just enough dressing to coat in a large bowl and season with salt and pepper. Serve salad with eggs.
|
|