Name: Watercress Salad with Pickled Quail Eggs
Yield: Makes 10 servings
Ingredients: 2 tablespoons pickling liquid from pickled quail eggs; 1 tablespoon Dijon mustard; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 1/4 cup vegetable oil; 2 tablespoons olive oil; 6 ounce organic baby watercress (12 cups) or 1 1/2 lb regular watercress (4 large bunches), coarse stems discarded; 20 pickled quail eggs or 5 pickled regular large eggs, halved, quartered, or sliced

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Watercress Salad with Pickled Quail EggsAnna Williams

Recipe information

Yield
Makes 10 servings

Ingredients

2 tablespoons pickling liquid from pickled quail eggs

1 tablespoon Dijon mustard

1/8 teaspoon salt

1/8 teaspoon black pepper

1/4 cup vegetable oil

2 tablespoons olive oil

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

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

Preparation

Step 1
Whisk together pickling liquid, mustard, salt, and pepper in a small bowl, then add oils in a slow stream, whisking until emulsified.
Step 2
Toss watercress with just enough dressing to coat in a large bowl and season with salt and pepper. Serve salad with eggs.