Skip to content
IMG_4762.jpg
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!

Ingredients

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

    Dressing

    • 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

Instructions

1.

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.

2.

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

3.

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!

Get fresh recipes right to your inbox!

Sign up for our email newsletter and keep those dishes coming.