Classic Irish Salad
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium beets
- 2small heads bibb lettuce
- 2bunches watercress
- 2tablespoons creme fraiche
- 1tablespoon chopped parsley
- 5tablespoons extra-virgin olive oil
- 3tablespoons herb infused white vinegar (or to taste)
- Coarse salt and freshly ground pepper to taste
- 1dozen quail eggs, boiled for two minutes
- ½cup chopped chervil leaves
Nutritional analysis per serving (6 servings)
162 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 4 grams protein; 346 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the beets in a saucepan with water to cover and simmer for one hour or until tender. Remove from heat and allow to cool in the liquid. Peel and julienne.
- Step 2
Break up the heads of bibb lettuce, leaving the leaves whole. Wash and dry. Cut the stems from the watercress; wash and dry the leaves.
- Step 3
Make the dressing. Mix the creme fraiche, parsley, olive oil and vinegar together and season to taste with salt and pepper.
- Step 4
To assemble, put whole leaves of lettuce around the outer edges of six individual plates. Place watercress in the middle of the plate and sprinkle the beets on top. Peel the quail eggs and cut them in half. Place the eggs on top and sprinkle with chervil. Drizzle dressing over and serve.
Private Notes
Comments
Hi Bette. Try using small chicken eggs. Not exactly the same but serves the same flavor and nutrient profile as quail eggs. For sure try the recipe, I think it's a great salad.
Just found quail eggs at Costco!
I always use regular chicken eggs. Just bring an enamel pot to boil and insert the eggs for seven minutes exactly and then plunge the eggs into ice water. Then quarter them on the plate. Very festive. I make this for two people every St Patrick’s Day along with Brown soda bread and steak and pigeon pie. An Irish feast for my Irish wife
This was one if the best salads I've ever had. The dressing is delicious and compliments the salad perfectly. The quail eggs are a bit sweeter and more delicate in flavor than chicken eggs and the salad wouldn't be complete without them. I'm sure you can find some if you try smaller, more expensive, specialty grocery stores. It's worth hunting for.