Ingredients with Measurements:
- 1 bunch of asparagus, trimmed and cut into 2-inch pieces
- 12 quail eggs
- 4 cups mixed greens
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Slotted spoon
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until tender-crisp. Use a slotted spoon to transfer the asparagus to a bowl of ice water to stop the cooking process.
2. In the same pot of boiling water, gently add the quail eggs and cook for 2 minutes. Use a slotted spoon to transfer the eggs to the ice water to cool.
3. Once the asparagus and eggs are cooled, peel the eggs and cut them in half.
4. In a mixing bowl, whisk together the olive oil, white wine vinegar, parsley, chives, and tarragon. Season with salt and pepper to taste.
5. Arrange the mixed greens on a serving platter. Top with the asparagus and quail eggs.
6. Drizzle the herb vinaigrette over the salad and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
5. Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 16g
Carbohydrates: 7g
Protein: 8g
Fiber: 3g
Substitutions for ingredients:
- Regular eggs can be used instead of quail eggs.
- Other types of vinegar, such as red wine or balsamic, can be used instead of white wine vinegar.
- Other herbs, such as basil or cilantro, can be used instead of parsley, chives, and tarragon.
Variations:
- Add sliced radishes or cherry tomatoes to the salad for extra color and flavor.
- Top the salad with crumbled feta or goat cheese.
- Use a different type of leafy greens, such as arugula or spinach.
Tips and tricks:
- To make peeling the quail eggs easier, gently tap them on a hard surface to crack the shell, then roll them between your palms to loosen the shell before peeling.
- Make sure to use a slotted spoon to transfer the asparagus and eggs to the ice water to prevent them from overcooking.
- The herb vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
The salad can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
The salad is best served cold and should not be reheated.
Presentation ideas:
Arrange the asparagus and quail eggs in a circular pattern on top of the mixed greens for an elegant presentation.
Garnishes:
Sprinkle with additional chopped herbs or a pinch of flaky sea salt for added flavor and texture.
Pairings:
This salad pairs well with grilled chicken or fish for a light and healthy meal.
Suggested side dishes:
Serve with a side of crusty bread or a bowl of soup for a more filling meal.
Troubleshooting advice:
If the asparagus is overcooked, it will become mushy and lose its bright green color. Make sure to cook it for only 2-3 minutes until tender-crisp.
Food safety advice:
Make sure to use clean and sanitized equipment when preparing the salad to prevent foodborne illness.
Food history:
Asparagus has been cultivated for thousands of years and was prized by ancient Greeks and Romans for its medicinal properties.
Flavor profiles:
This salad has a fresh and herbaceous flavor from the mixed greens and herb vinaigrette, with a slightly nutty and earthy taste from the asparagus.
Serving suggestions:
Serve this salad as a light lunch or dinner, or as a side dish for a larger meal.
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