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
- 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
Dressing
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!
