Poached Quail Egg Salad with Watercress and Tarragon Sauce
Salads • Russian
Description
Poached Quail Egg Salad with Watercress and Tarragon Sauce
Ingredients
- Quail Egg 18 pieces
- Watercress 0 oz
- Tarragon 1 tablespoon
- Chicken Egg 1 piece
- Salt ½ teaspoon
- Garlic 1 clove
- English Dry Mustard 1 teaspoon
- Peanut Butter 5 fl oz
- Olive Oil 0 fl oz
- Champagne Vinegar 1 tablespoon
- Meyer Lemon Juice ½ teaspoon
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Pour water into a medium-sized skillet to a depth of 4 cm and bring to a gentle simmer. Crack 5–6 eggs and cook, uncovered, for 2 minutes. Use a slotted spoon to remove the cooked eggs and transfer them to a bowl of cold water. Prepare the remaining eggs in the same way. Keep them in the water until needed.
Step 2
Separate the watercress leaves from the stems. Crack the egg into the bowl of a food processor, add salt, garlic, mustard powder, and a bit of freshly ground black pepper, and blend. In a container, combine the olive oil and peanut oil, and slowly pour it into the egg mixture while the processor is running. Add the vinegar, lemon juice, watercress leaves, and tarragon, and blend again.
Step 3
Before serving, arrange tarragon and watercress leaves on each plate, placing 3 poached eggs in the center. Dress the salad with the sauce and sprinkle with chives. Serve with crusty bread.
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