WATERCRESS SALAD WITH PICKLED QUAIL EGGS

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Reference:

Gourmet, April 2004 Gourmet Entertains

Prep:

Active time: 40 min Start to finish: 2 hr (plus 1 day for pickling eggs)

Servings:

Makes 10 servings.

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Submitted by:

Foodie

Ingredients

tbsp pickling liquid from pickled quail eggs

tbsp Dijon mustard

1/8

tsp salt

1/8

tsp black pepper

1/4

cup vegetable oil

tbsp olive oil

oz organic baby watercress (12 cups) or 1 1/2 lb regular watercress (4 large bunches), coarse stems discarded

pickled quail eggs or 5 pickled regular large eggs, halved, quartered, or sliced

Directions

Whisk together pickling liquid, mustard, salt, and pepper in a small bowl, then add oils in a slow stream, whisking until emulsified.

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Toss watercress with just enough dressing to coat in a large bowl and season with salt and pepper. Serve salad with eggs.

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