egg speck textures
Breakfast / Lunch

Fennel and Grapefruit Salad With Jammy Quail Eggs

  • Prep time: 20 min
  • Cook time: 3 min
  • Serves: 4
With a zesty grapefruit dressing, peppery arugula and micro greens, this salad is a true flavour explosion. And let's not forget about those jammy quail eggs — the perfect addition to send this dish to the next level!


    • 10 quail eggs
    • 2 cups arugula
    • 2 cups micro green
    • 2 grapefruits, peeled and segmented
    • 1 fennel bulb, thinly sliced
    • 1 avocado
    • Shaved parmesan


    • 1/4 cup extra virgin olive oil
    • 4 tbsp grapefruit juice
    • 1 tbsp white wine vinegar
    • 1 tbsp honey
    • 2 tsp grainy mustard
    • 2 tsp minced shallot
    • 1/2 tsp salt



For jammy quail eggs, bring a pot of water to a boil. Lower eggs with a slotted spoon and set a timer for 2 minutes and 10 seconds. When done, remove eggs from water with a slotted spoon and place in a bowl with ice water. Peel and reserve for later.


For dressing combine all ingredients in a bowl and whisk together until homogenous. Set aside.


Place arugula, micro greens, grapefruit segments, and fennel in a bowl and give it all a light toss. Drizzle 3 tbsp of the dressing to the salad. Divide evenly between plates and top with avocado, jammy eggs, shaved parm and enjoy!

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