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Quail Egg Salad

Quail Egg Salad

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40 Min
4
Servings
18
ingredients

Toss together feathery frisee and tender radicchio along with seared Del Caribe® Brand Queso Blanco Cheese in this feast for the senses. Hard-boiled quail eggs and champagne vinaigrette round out this elegant Quail Egg Salad.

 

 

 

 

 

 

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Ingredients

Vinaigrette

Salad

7 Steps to complete

  • 1
    In a medium bowl; combine shallots, vinegar, salt, pepper, garlic, lemon juice, honey, orange juice, and mustard. Whisk until all components are well incorporated. Gradually pour the olive oil in a thin steady stream while whisking. Continue whisking until the mixture has emulsified completely. Cover and refrigerate until needed.
  • 2
    Bring 4 cups water to a boil over high heat. Blanche asparagus in boiling water for 1 to 2 minutes or until slightly tender. Shock blanched asparagus in an ice bath to halt cooking. Drain asparagus on a plate or tray lined with paper towel.
  • 3
    Add snow peapods to boiling water and blanche for 1 to 2 minutes or until bright green. Remove from water and shock in ice bath. Drain on a plate or tray lined with paper towel.
  • 4
    Carefully add quail eggs to boiling water and cook for 4 minutes. Remove eggs from pot and place in ice bath. When eggs are cool enough to handle; remove shells and cut in half.
  • 5
    Preheat a nonstick griddle or comal for 1 minute over medium high heat. Sear Del Caribe® Cheese for 2 minutes each side until golden brown. Cut into ½-inch cubes and set aside.
  • 6
    Wipe the skillet with a paper towel. Toast bread for 2 minutes on each side. Cut toasted slices diagonally to form triangles. Set aside.
  • 7
    In a large salad bowl; combine frisee, radicchio, asparagus, snow peas, halved quail eggs, Del Caribe® cheese, and Cotija Cheese. Add ½ cup of vinaigrette and gently toss to combine. Serve Quail Egg Salad with toasted bread and enjoy!
In a medium bowl; combine shallots, vinegar, salt, pepper, garlic, lemon juice, honey, orange juice, and mustard. Whisk until all components are well incorporated. Gradually pour the olive oil in a thin steady stream while whisking. Continue whisking until the mixture has emulsified completely. Cover and refrigerate until needed.; Bring 4 cups water to a boil over high heat. Blanche asparagus in boiling water for 1 to 2 minutes or until slightly tender. Shock blanched asparagus in an ice bath to halt cooking. Drain asparagus on a plate or tray lined with paper towel.; Add snow peapods to boiling water and blanche for 1 to 2 minutes or until bright green. Remove from water and shock in ice bath. Drain on a plate or tray lined with paper towel.; Carefully add quail eggs to boiling water and cook for 4 minutes. Remove eggs from pot and place in ice bath. When eggs are cool enough to handle; remove shells and cut in half.; Preheat a nonstick griddle or comal for 1 minute over medium high heat. Sear Del Caribe® Cheese for 2 minutes each side until golden brown. Cut into ½-inch cubes and set aside.; Wipe the skillet with a paper towel. Toast bread for 2 minutes on each side. Cut toasted slices diagonally to form triangles. Set aside. ; In a large salad bowl; combine frisee, radicchio, asparagus, snow peas, halved quail eggs, Del Caribe® cheese, and Cotija Cheese. Add ½ cup of vinaigrette and gently toss to combine. Serve Quail Egg Salad with toasted bread and enjoy!

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