Thursday, May 16, 2013

Rainbow Tomato Salad with Quail Eggs


When it's hot out, we love eating salads and sandwiches. Last week we had a heat wave in Vancouver. Just before the clouds rolled in and the temperatures tumbled, I made one of my favorite French salads. A tomato and green bean salad! I have actually made this dish a gazillion times because it's so easy and so delicious. Every variation I have tried has been amazing. It's colorful, appealing, filling and healthy. My grandparents-in-law were the people who introduced me to this tomato salad. It made the perfect dinner for us one summer in the South of France. It's so hot there in the summer that you pretty much have to eat salads and cold food at every meal. Now that I think about it, it has been over a decade ago since I had this salad for the first time. Wow.

I love variations and I encourage you to change things up wherever you see fit as well. My salad changes depending on what I have at home. I like seafood in mine but I'm sure it would taste great if you leave it out too. Seriously, feel free to omit or substitute whatever you like :) The variation I would like to share today involves using quail eggs. A lot of quail eggs! And three different colors of tomato. For the fun of it :)


First of all, do you know how awesome quail eggs are? Have you tried them before? I have pretty much only eaten them in hot pot or a sweet dessert soup but since learning more about them in the past few months, I have been eating them in all sorts of different ways. I mean you can basically substitute any recipe that use regular chicken eggs for quail eggs. You just need around 3-4 quail eggs per chicken egg. I did this when I made my lemon cream. Fabulous! I have also eaten them boiled just for snacking or scrambled for breakfast. Quail eggs have so many health benefits. It's like a super food really. Also, you can keep them for a couple of months in the fridge. How cool is that?!

With the addition of quail eggs, this salad has gone from healthy to super healthy. And just when I thought this salad couldn't get any better, I just made it better right there! Okay, enough bragging :) Let's go make some rainbow salad!


Colorful tomato salad with quail eggs, green beans, corn and shrimp.

Rainbow Tomato Salad with Quail Eggs
Serves 8-10

10 small yellow tomatos, whole
10 small orange tomatos, whole
4 red tomatos, sliced and deseeded (or use 10 small red tomatos)
500 g green beans, cut
340 g bag of shrimp (or other seafood)
48 quail eggs (you can half this if you like), boiled and peeled
1 can of corn

Dressing

1 tbsp garlic, crushed
1 tbsp balsalmic vinegar
5-6 tbsp olive oil
1 tsp salt (or salt to taste)
1 1/2 tbsp fresh herbs such as basil and thyme, finely chopped (or use 1 tsp dried herbs)
2 tbsp fresh parsley, finely chopped (optional for garnish)

Boil, cool, and peel the quail eggs. Prepare the salad dressing by adding everything together (save some parsley for garnish) and setting it aside.

Combine the tomatos, green beans, shrimp, eggs and corn. I usually line a big salad bowl with paper towels and then add all of this so that it can absorb any extra liquid. The salad ingredients need to be dry so that it doesn't dilute the dressing. Refrigerate this until you are ready to serve it. Just before serving, remove the paper towels and add the dressing. Mix well and serve.

3 comments:

  1. Very, very good! I love this recipe. Served it with lamb and buttered rice. Tastes very sophisticated, very earthy. Thank You for sharing.

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    Replies
    1. Awesome. Thanks for stopping by to let me know! :)

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