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CASA Veneracion

CASA Veneracion

Connie Veneracion's Modern Filipino Cooking

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You are here: Home / Modern Filipino / Lunch / Dinner / Salted Quail Eggs and Vegetables Salad

Salted Quail Eggs and Vegetables Salad

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.

Salted Quail Eggs and Vegetables Salad | casaveneracion.com

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.

Salted Quail Eggs and Vegetables Salad

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.

Salted Quail Eggs and Vegetables Salad

Salted Quail Eggs and Vegetables Salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 to 6
Author: CASA Veneracion

Ingredients

  • 1 medium carrot
  • 1 large bell pepper
  • 3 to 4 tomatoes
  • 1 medium-sized cucumber
  • 12 salted quail eggs
  • Your favorite salad dressing
  • salt
  • pepper
  • chopped dill

Instructions

  • 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.
Do you like seriously Asian food?Check out Devour.Asia!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

Salted Quail Eggs and Vegetables Salad

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12/23/2016 : See more in Lunch / Dinner Modern Filipino Side Dishes, Alex Veneracion, Keto (Low Carb), Low Fat, Ovo-Vegetarian, Salads, Summer Fun

About Connie Veneracion

Hello and welcome! I'm a retired lawyer and columnist, wife for 29 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes we have cooked at home since 2003.

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