Chef Kyle's Quail Egg Niçoise Salad
Chef Kyle's fresh take on the French classic gets a Spring Creek twist with tangy pickled quail eggs. Paired with seared tuna, crisp green beans, and roasted potatoes, it’s a vibrant main or side dish perfect for summer gatherings. Every bite is packed with flavour and texture. Bon appétit!
Ingredients
- ¼ cup olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 2 anchovies, minced
- 1 potato, roasted and sliced into wedges
- 1 cup green beans, blanched
- 6–8 cherry tomatoes, halved
- 2 radishes, thinly sliced
- ½ cup Kalamata olives, pitted and sliced
- 6–8 Spring Creek Pickled quail eggs, halved
- 1 filet yellowfin tuna, seared and diced
For the Dressing:
For the Salad:
Instructions
In a small bowl, whisk together olive oil, honey, Dijon mustard, red wine vinegar, and anchovies until emulsified. Season with salt and pepper to taste.
Roast the potatoes until golden and tender (about 25 minutes at 400°F), then slice into wedges.
Bring a pot of salted water to a boil. Add green beans and cook for 2–3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain and set aside.
Arrange potato wedges, green beans, cherry tomatoes, radishes, olives, quail eggs, and tuna on a platter or in individual bowls.
Drizzle the salad with dressing just before serving. Toss gently or serve the dressing on the side.
