Best 7 Fancy Shmancy Salad With Quail Eggs And Tarragon Dressing Recipes

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In the realm of culinary artistry, where flavors dance and textures intertwine, we embark on a delectable journey to uncover the secrets of crafting the ultimate "Fancy Shmancy Salad with Quail Eggs and Tarragon Dressing." This exquisite dish, a symphony of textures and tastes, elevates the ordinary salad to a gourmet masterpiece. With its vibrant colors, delicate ingredients, and tantalizing dressing, this salad promises to captivate your senses and leave you craving for more. As we delve into the world of fine dining, let us explore the ingredients and techniques that bring this extraordinary salad to life.

Check out the recipes below so you can choose the best recipe for yourself!

FANCY SHMANCY SALAD WITH QUAIL EGGS AND TARRAGON DRESSING



Fancy Shmancy Salad With Quail Eggs and Tarragon Dressing image

This is fairly simple and the main attraction is the quail egg. If you have never had a quail egg, you will be pleasantly surprised! They taste delicious and I find that they peel much easier than chicken eggs. The taste isn't actually that much different than chicken eggs; maybe a little milder. The fresh peas add a crisp crunch to the salad. This light salad would be an impressive start to a meal.

Provided by Nif_H

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

12 quail eggs
18 butter lettuce leaves, washed
4 ounces baby spinach leaves, washed
1/2 cup fresh sweet peas
1/2 cup walnuts, chopped and lightly browned in a frying pan
fresh ground black pepper
1 large egg (of the chicken variety!)
1/2 teaspoon salt
1 garlic clove, peeled
2 teaspoons Dijon mustard
1/2 teaspoon fresh ground black pepper
3/4 cup canola oil
2 teaspoons apple cider vinegar
1/4 cup fresh lemon juice
1 teaspoon dry tarragon or 1 tablespoon fresh tarragon

Steps:

  • Boil water and set quail eggs in pot. Boil for 5 minutes, then rinse under cold water. Gently peel the shell and slice each egg in half lengthwise.
  • To make the dressing:.
  • Break the chicken egg into a food processor or blender; add salt, garlic, mustard and black pepper, then blend together. Pour the oil in a thin trickle through the hole in the top with the machine still switched on.
  • When all the oil is all in, add the vinegar, lemon juice and tarragon, then blend for one minute.
  • For the Salad:.
  • Arrange 3 butter leaf leaves on each plate and top with spinach. Arrange the eggs on the salads. Sprinkle peas evenly on each salad.
  • Drizzle each salad with the dressing and sprinkle toasted walnuts on top.
  • Grind black pepper lightly on top.

MIXED SALAD WITH TARRAGON



Mixed Salad with Tarragon image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/2 cucumber, thinly sliced (peel a seeded cucumber, rinse a seedless cucumber with peel left on)
1 ripe tomato, quartered and thinly sliced
1 small red onion or 1/2 medium red onion, thinly sliced
1 large or 2 medium romaine hearts, washed and chopped
3 to 4 tablespoons chopped fresh tarragon leaves or 2 teaspoons dried
2 tablespoons white balsamic vinegar or white wine
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Sesame seeds, for garnish

Steps:

  • Combine all the vegetables and tarragon in a serving bowl. Dress salad with vinegar, oil, and salt and pepper, to taste. Garnish the salad with lots of sesame seeds when ready to serve.

TARRAGON EGG SALAD



Tarragon Egg Salad image

Provided by Food Network

Time 15m

Yield 2-4 servings

Number Of Ingredients 0

Steps:

  • Make Hard-Cooked Eggs: Place 4 to 6 eggs in a large saucepan, cover with cold water by 1 inch and bring to a simmer. Cover, remove from the heat and set aside, 8 to 10 minutes. Drain, then peel in a bowl of cold water. Chop the hard-cooked eggs. Mix with 3 tablespoons mayonnaise, 1 chopped shallot, 1 teaspoon white wine vinegar, 1 tablespoon chopped tarragon, and salt and pepper. Serve on pumpernickel bread with sliced cucumbers.

GRILLED QUAIL SALAD WITH HONEY-DIJON DRESSING



Grilled Quail Salad with Honey-Dijon Dressing image

Categories     Salad     Mustard     Quail     Red Wine     Grill/Barbecue     Honey     Thyme     Bon Appétit

Yield Makes 4 first-course servings

Number Of Ingredients 20

Quail:
1 cup dry red wine
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons canola oil
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 3 1/2- to 4-ounce quail, cut lengthwise in half
Salad:
1/4 cup canola oil
1/4 cup unseasoned rice vinegar
1 tablespoon Asian sesame oil
2 teaspoons honey
2 teaspoons Dijon mustard
1 1/2 teaspoons minced peeled fresh ginger
1 5-ounce package mixed greens
1 large carrot, peeled, cut into ribbons with vegetable peeler
1/4 cup pine nuts, toasted
2 tablespoons sesame seeds, toasted

Steps:

  • For quail:
  • Whisk first 7 ingredients in bowl. Add quail; cover and chill overnight.
  • For salad:
  • Whisk first 6 ingredients in small bowl. Season dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Prepare barbecue (medium-high heat). Grill quail until brown and cooked through, about 6 minutes per side.
  • Place greens, carrot ribbons, pine nuts, and sesame seeds in large bowl. Reserve 3 tablespoons dressing. Pour remaining dressing over salad; toss to coat. Season salad with salt and pepper.
  • Divide salad evenly among plates, topping each with 2 quail halves. Drizzle quail with 3 tablespoons dressing; serve.

TARRAGON SALAD DRESSING



Tarragon Salad Dressing image

Marie Hoyer of Lewistown, Montana whisks together tarragon, chives, parsley and Dijon mustard in her delightful vinaigrette. The fast-to-fix dressing will add a fresh tang to any bowl of mixed greens.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 5m

Yield 3/4 cup.

Number Of Ingredients 10

1/2 cup olive oil
1/3 cup red wine vinegar
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon minced chives
1/2 teaspoon minced fresh parsley
Salad greens

Steps:

  • In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.

Nutrition Facts : Calories 166 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

TARRAGON SALAD DRESSING



Tarragon Salad Dressing image

I've always loved the flavor of tarragon, and I was thrilled to find this recipe in the current issue of "Taste of Home."

Provided by yooper

Categories     Salad Dressings

Time 5m

Yield 3/4 cup

Number Of Ingredients 10

1/2 cup olive oil or 1/2 cup vegetable oil
1/3 cup red wine vinegar or 1/3 cup cider vinegar
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon minced chives
1/2 teaspoon minced fresh parsley
salad greens

Steps:

  • In a jar with a tight fitting lid, combine the first nine ingredients; shake well.
  • Serve over salad greens.

CREAMY TARRAGON SALAD DRESSING



Creamy Tarragon Salad Dressing image

Fresh garlic, tarragon, mustard seed, and celery seed flavor this easy-to-make creamy vinaigrette. During the summer, I use 2 teaspoons of fresh tarragon.

Provided by Falvor King

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 14

Number Of Ingredients 13

1 tablespoon Dijon mustard
2 tablespoons white sugar
⅓ cup white vinegar
1 clove garlic
1 teaspoon salt
1 teaspoon xanthan gum
⅓ cup vegetable oil
¾ cup water
⅛ teaspoon celery seed
⅛ teaspoon red pepper flakes
½ teaspoon cracked black pepper
¾ teaspoon dried tarragon
2 teaspoons brown mustard seed

Steps:

  • Place the Dijon mustard, sugar, vinegar, garlic clove, and salt into a blender. Cover, and puree until the garlic has blended smooth. Sprinkle in the xanthan gum, and blend about 15 seconds to mix well. With the blender running, pour in the vegetable oil alternately with the water; blend until thick and creamy. Add the celery seed, red pepper flakes, black pepper, tarragon, and mustard seed; pulse until the spices are evenly distributed.

Nutrition Facts : Calories 58.6 calories, Carbohydrate 2.8 g, Fat 5.4 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0.7 g, Sodium 201.8 mg, Sugar 1.8 g

Tips:

  • Use fresh, high-quality ingredients for the best flavor. Organic and locally-sourced produce are ideal.
  • Quail eggs are a great source of protein and nutrients. They can be found at most specialty grocery stores.
  • If you can't find tarragon, you can substitute another fresh herb, such as basil or chives.
  • Make sure to wash the salad greens thoroughly before using them.
  • Dress the salad just before serving to prevent the greens from wilting.
  • Serve the salad immediately, or chill it for later.

Conclusion:

This fancy shmancy salad with quail eggs and tarragon dressing is a delicious and elegant dish that is perfect for any special occasion. The combination of fresh greens, quail eggs, and tarragon dressing is sure to impress your guests. So next time you're looking for a special salad recipe, give this one a try.

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