If you’re a foodie who follows news about food trends, you probably know that Southeast Asia is currently obsessed with salted eggs. Enterprising cooks have discovered how to turn the centuries-old delicacy into dried powder form to coat anything from potato chips to chicharon. Traditionally made with duck eggs, we recently discovered that there are now salted quail eggs in the market. We bought a tray on trial. Yesterday, Alex used them to make this salted quail eggs and vegetables salad.
For ovo-vegetarians, a bowl of this salad is substantial enough for a filling meal. For omnivores, enjoy it as a side dish to go with grilled or fried meat or fish. We had the salted quail eggs and vegetables salad with fried tilapia and talakitok (trevally) steaks.
There is no cooking involved in this recipe. Just cut the vegetables, shell the salted quail eggs and toss with your favorite salad dressing.
Note that you can cut the vegetables into whatever shape and size you like. I asked Alex to give each vegetable a specific cut to provide the salad with better volume, and an interesting mix of shapes and colors.
- 1 medium-sized carrot
- 1 large bell pepper
- 3 to 4 tomatoes
- 1 medium-sized cucumber
- 12 salted quail eggs
- Your favorite salad dressing
- chopped dill
- Peel the carrot, thinly slice then cut into matchsticks (see how to julienne vegetables).
- Cut the bell pepper into halves, scoop out and discard the seeds and membranes, then cut into matchsticks as well.
- Halve the tomatoes then slice into half-moons about a quarter of an inch thick. Do the same with the cucumber.
- Shell the salted quail eggs then cut into halves.
- Put everything in a bowl. Drizzle in your favorite salad dressing. Sprinkle with salt and pepper. Toss gently.
- Top the salted quail eggs and vegetables salad with chopped dill. Serve as a standalone ovo-vegetarian dish or serve with meat or seafood.