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

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

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.

 

Salad	Parmesan 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 | http://angiesrecipes.blogspot.com