Watercress Salad with Quail Eggs and Seeds

 

The beauty of this salad is with the key ingredients: watercress, quail eggs, ricotta and seeds. When watercress is available, I like making this salad adding exciting treats like quail eggs. Quail eggs are the smallest eggs you can find, but their visual impact is huge and commanding.

The biggest story with this salad has to do with the seeds. They provide the real boost in look, texture and flavor. I followed Ottolenghi’s recommendation of making a load of the seed mix. Store them in jars (labeled them awesome foursomes seeds) ready to be sprinkled on any salad, grain or rice dishes that need some crunch. I don’t see why you can’t put the seeds in yogurt and have them for breakfast! Just a thought.

The foursome is the combination of almond, pumpkin, sesame and nigella seeds. That’s a very useful trick I got from this recipe of using the seed mix to give quick finishing flourishes to any otherwise ordinary dishes.

When I couldn’t find nigella seeds, I use black sesame seeds as substitute.

Make extra seed mix to sprinkle on any dish that needs a crunchy element
Quail eggs are tiny but add huge visual impact

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3 Comments

  • Reply
    claire
    June 23, 2016 at 2:24 pm

    I'm planning to try making my own ricotta very soon, to eat with the very first of the fresh peas in pods. I shall have too much for the one meal, and this post has just reminded me of this recipe. I'd noted it as one I want to try during at least one of my many frequent forays into Plenty More. That's it: I have a PLAN.�� Have just discovered your blog -is there a way to subscribe to receive post updates by email? I'd like to do so.

  • Reply
    flour.ish.en
    June 23, 2016 at 3:17 pm

    Thanks for your comment. This blog is fairly new and I've been focusing on developing contents and cooking food I love to eat. Your comments are very helpful in building connections with the readers. I just put up a link where you can subscribe to receive post updates. Pea and ricotta is a fantastic combination, especially when they are fresh. Enjoy!

  • Reply
    claire
    July 11, 2016 at 1:39 am

    I just saw your reply and shall seek out that link right now -thank you! I look forward to reading more of your blog with greater ease.☺

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