Kale, Sugar Snap Peas, Baby Spinach & Quail Egg Salad with Parmesan Dressing
By OcadoLife
Published on 10 February 2022
This vibrant summer salad showcases the best of British seasonal greens. Kale's complex flavour and crisp texture work beautifully alongside sweet sugar snap peas and creamy quail eggs, all finished with a punchy dressing made from parmesan, red wine vinegar, olive oil and honey. Be gentle when simmering the quail eggs, as the shells are quite delicate.Time and servings
26 minsTotal time
4Servings
20 minsPrep time
6 minsCooking time
Ingredients
- 12 quail eggs
- 200 g of kale, hard stems removed and roughly chopped
- 100 g of sugar snap peas
- 100 g of baby spinach leaves
- 10 g of chives
- 30 g of parmesan, grated
- 7 tsp of red wine vinegar
- 7 tsp of olive oil
- 1 tbsp of honey
Method
Step 1
First cook the quail eggs by carefully lowering them into boiling water using a ladle or large spoon. Turn down the heat and simmer for 3 mins.Step 2
Drain and immediately run under cold water until cool to touch. Leave covered in cold water until needed.Step 3
Steam the kale for 3 mins, adding the sugar snap peas for the last 1 min. Drain and refresh under cold water to help retain the bright green colour and stop the cooking process. Pat dry with a clean tea towel.Step 4
Stir all the ingredients for the dressing (parmesan, red wine vinegar, olive oil and honey) together in a small bowl and season.Step 5
Combine the kale, sugar snaps and spinach in a separate bowl and stir the dressing through.Step 6
Carefully peel the eggs, cut each one in half and place them on the greens.Step 7
Scatter the chives over and serve.