Baby Greens Salad with Quail Egg and Maple White Balsamic Vinaigrette

TOTAL TIME: 20 min
Prep: 20 min
Inactive Prep: --
Cook: --
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

VINAIGRETTE:
  • 1 tablespoon very finely minced fresh rosemary
  • 3/4 cup olive oil, preferably extra-virgin
  • Salt and pepper
    SALAD:
    • 3 ripe tomatoes, cut into wedges
    • 1 English cucumber, peeled and sliced
    • 1 carrot, peeled and sliced thin, or shredded with a vegetable peeler
    • 1 pound baby greens (such as frissee, arugula, romaine hearts), rinsed and dried with a salad
    • spinner or paper towels
    • Salt and pepper
    • 1 (15-ounce) can pre-cooked quail eggs (a can contains about 11 pre-boiled and peeled eggs)
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    Directions

    Make the vinaigrette by adding vinegar, mustard, maple syrup, shallot and rosemary, 1 at a time, through the feed opening of a running blender. Then leaving the blender running, pour the olive oil in a slow steady stream into the vinegar mixture to emulsify. Remove vinaigrette to a container and season with salt and pepper.

    In a large bowl, toss tomatoes, cucumber and carrots with salad dressing. Toss with baby greens just before serving and garnish with quail eggs cut into halves. Season with salt and pepper.
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