Vibrant chopped salad with tiny quail eggs, Emmenthaler cheese, fresh vegetables and herbs, with a tangy crème fraiche dressing.
- 10 quail eggs
- 3 cups chopped radicchio (about 1 small radicchio)
- 1 cup chopped green pepper (about 1 pepper)
- 1 cup diced Emmenthaler cheese
- 1½ cups halved cherry tomatoes
- 1½ cups diced Persian or English cucumber (about 3 Persian cucumbers)
- ½ cup small black olives, pitted
- 1 tablespoon finely chopped habanero or jalapeno pepper
- ¼ cup chopped chives
Crème Fraiche Dressing
- ½ cup crème fraiche
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Place the quail eggs in a small pot and cover with water. Bring to boil over medium-high heat and cook for 3 minutes. Gently stir the eggs occasionally with chopsticks or fork to make sure the egg yolk stays in the middle.
Turn the heat off and let stand for 3 more minutes. Drain the water, and place the eggs in an ice bath or cold water to cool.
Fill a small bowl with water. Crack each egg all over its surface and place in the bowl. Immersing the cracked eggs in water helps with peeling them. Peel the eggs and halve lengthwise with a knife.
Place the eggs, radicchio, green pepper, cheese, tomatoes, cucumbers, olives, habanero, and chives in a medium bowl.
Prepare the dressing by mixing the crème fraiche with the lemon juice, olive oil, salt, and pepper until smooth.
Add the dressing to the salad ingredients, and toss until completely coated. The salad will keep refrigerated for up to 2 days.