Mixed Salad with Quail Eggs

5 from 3 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 12 piece Quail eggs
  • 300 g 1 snake cucumber peeled
  • 140 g 4 mini vine tomatoes
  • 140 g 1 small can of corn / drained weight
  • 80 g Mixed salad (oak leaf salad + endive salad + lollo rosso)
  • 35 g 3 spring onions
  • 1 tbsp Liquid honey
  • 2 tbsp Light rice vinegar
  • 2 tbsp Olive oil
  • 2 tbsp Cream
  • 2 tbsp Water
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill


  • Boil the quail eggs hard for approx. 6 - 8 minutes, quench, carefully peel off, peel the cucumber, quarter lengthways and cut into small slices. Wash mini vine tomatoes, remove the stem end, cut in half and cut into small wedges. Drain the corn from the can well. Clean the mixed lettuce (oak leaf lettuce + endive lettuce + lollo rosso), tear apart, wash and spin dry in a salad spinner. Put all ingredients (cucumber slices, mini vine tomato pieces, corn and mixed salad) in a large bowl, mix well and transfer to a salad bowl. Arrange the halved quail eggs decoratively on top. Clean and wash the spring onions and cut into fine rings. From liquid honey (1 tbsp), light rice vinegar (2 tbsp), olive oil (2 tbsp), cream (2 tbsp), water (2 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill ( 2 big pinches) stir a vinaigrette. Finally, mix in the fine spring onion rolls. For serving, fill the salad in salad bowls and drizzle with the vinaigrette.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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