Watercress Salad with Pickled Quail Eggs

Watercress Salad with Pickled Quail Eggs

Watercress Salad with Pickled Quail Eggs

By Epicurious
Serves 10

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Details
  • Servings:   10
  • Calories:   111
  • Protein:   4g
  •  
  • Fiber:   1g
  • Sugar:   1g
  • Carb Total:   1g
  •  
  • Trans Fat:   1g
  • Saturated:   2g
  • Fat Total:   11g
  •  
  • Diet:   Low-Carb, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   salad
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Cuisine
  • american
Comments
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
Instructions

Watercress Salad with Pickled Quail Eggs serves 10 original recipe by Epicurious.

View original preparation instructions

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