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Mesclun, Snow Peas, and Quail Egg Salad with Parmesan Dressing

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© 2023 |

© 2023 |

This vibrant Mediterranean salad showcases a colorful mixture of arugula, baby beet leaves, spinach and snow peas. Mesclun's fresh, complex flavour and tender, crispy texture work beautifully alongside sweet tender snow peas and creamy quail eggs, all finished with a rich, nutty dressing made from Parmesan, red wine vinegar, olive oil, honey, salt and voatsiperifery black pepper. Boil the quail eggs to your own liking, two minutes (soft-boiled), three minutes (medium-boiled) or four minutes (hard-boiled).
Mesclun, the French word for “mixture”, is a mix of tender, young salad green leaves. The mix often includes leaf lettuce, arugula, endive, frisée, mizuma, oak leaf, mâche or lamb’s lettuce, radicchio, sorrel, chervil, groundsel, and dandelion. Mesclun can be made from a blend of different types of wild and cultivated plants with varying tastes, colours, and textures.
Voatsiperifery pepper is a wild pepper grown in southern Madagascar. Voatsiperifery pepper is one of an exceptional variety of peppers that are much smaller than the standard black pepper, and easily recognizable thanks to its comet-like stem. Rustic and above all very fragrant with an intensely herbal, floral and citrusy aroma and flavour. It comes in three colours, corresponding to the different stages of ripening: black, white and red. Voa, the Malagasy word for fruit, and tsiperifery, the local name of the plant.

SaladParmesan Dressing
  • 12 Quail eggs
  • 150 g Mesclun
  • 50 g Snow peas
  • 50 g Parmigiano-Reggiano, shaved
  • 10 g Chives
  • 30 g Parmigiano-Reggiano, finely grated
  • 3 tbsp Red wine vinegar
  • 3 tbsp Extra-virgin olive oil
  • 1 tbsp Honey
  • 1/2 tsp Sea salt
  • 8 Voatsiperifery black pepper, crushed
  1. Cook the quail eggs by carefully lowering them into boiling water using a ladle. Turn down the heat and simmer for 2-3 minutes. Drain and immediately run under cold water until cool to touch. Leave covered in cold water until needed.
  2. Blanch snow peas in a small pot of boiling salted water for 1 minute. Drain and refresh under cold water to help retain the bright green colour. Pat dry with a clean tea towel.
  3. Place the freshly grated Parmesan, red wine vinegar, olive oil and honey together in a glass jar or bowl. Stir until well combined. Season with sea salt and freshly crushed wild black pepper.
  4. Combine mesclun and snow peas in a salad bowl. Add in half of the dressing and gently toss together.
  5. Peel the quail eggs, cut each one in half and place them on the greens with freshly shaved Parmesan. Scatter the chives over and serve.

© 2023 |


roentare 11/3/23 22:57

Quail eggs are special for me. Mum used to cook it for me whenever I get a cold.

Cooking Julia 11/3/23 23:42

I don't often use quail eggs but I like them very much. This salad is appealing to me.

Brian's Home Blog 12/3/23 00:12

That sure is one beautiful salad!

Tom 12/3/23 00:47

...this looks fresh and springy.

J.P. Alexander 12/3/23 02:54

Rica ensalada te mando un beso.

Yvonne @ Fiction Books Reviews 12/3/23 06:02

OMG! That sumptuous mix of flavours, textures and colours, all in one salad. Sounds delicious.

Thank you so much for all the interesting explanations of the more unusual ingredients, that saved me so much 'google' time!

I know this is silly, as I do like hard-boiled eggs, however, I may have to substitute those quail's eggs for regular hen's eggs - It a personal psychological hang-up :)

Lola Martínez 12/3/23 09:09

Que ensalada tan interesante, pocos ingredientes y aún así que cantidad de sabores ricos.
Un beso.

Medeja 12/3/23 09:54

So healthy and fresh!

My name is Erika. 12/3/23 13:02

That would even taste great with chicken eggs I think. I am going to hard boil some today as I haven't had any for awhile. Thanks for the inspiration, and sharing this delicious looking salad. Happy new week. hugs-Erika

Whats Cookin Italian Style Cuisine 12/3/23 13:08

I am going to try your dressing today! I just love the ingredients it will be great on anything even as a dipping for bread!

DEZMOND 12/3/23 13:25

Love chives and love that wooden dish in the first photo! How do people produce quail eggs for mass market? Do they have farms with quails giving eggs on a daily basis or do they rummage in the wilderness to find them?


Qué ensalada tan deliciosa, me gustan todos los ingredientes. Muchas gracias por compartir 😘

foodtravelandwine 13/3/23 02:09

Great salad!...looks so delicious!!.....Abrazotes, Marcela

Anonymous 13/3/23 02:17

Judee from Gluten Free A-Z Blog: Looks like we are on the same page this week with a snow pea salad! Your display and presentation look exceptional.

Rainbow Evening 13/3/23 08:38

love quail eggs... yummy.
I'll try your recipe.... thank you for sharing.

Pauline McNee 13/3/23 08:56

This looks really delicious Angie, quail eggs are perfect in a salad.

David M. Gascoigne, 13/3/23 10:23

Looks very good. I would imagine that one could use regular eggs instead of quail eggs without it suffering too much.

Rose world 13/3/23 11:29

I love quail egg, it does look good in salad.

Nancy Chan 13/3/23 12:31

I like quail eggs in Chinese sweet drinks. For the time being, I have to eat fully cooked food.

speedy70 13/3/23 13:25

Un insalata molto primaverile, una delizia!!!

Carol @Comfort Spring Station 13/3/23 14:16

Your salad is amazing - I can't wait to taste it

Javier 13/3/23 14:24

What a color, healthy salad! That salad looks amazing!

Chef Mimi 13/3/23 15:47

This is so beautiful! And those beautiful little eggs! Love the dressing.

Ben | Havocinthekitchen 13/3/23 21:43

Beautiful and tasty salad that reminds me that spring will be coming eventually - even to Canada! Lol

Muriel 13/3/23 21:58

Quelle jolie salade avec ses petits oeufs de caille et son parmesan. belle fin de soirée

Jeff the Chef 15/3/23 15:29

What an exotic salad! I'm going to have to figure out where to find quail eggs.

Pam 15/3/23 17:29

I love the little eggs on there.


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