Salads are by far one of my most favourite things to eat. Two days without a salad and I’m uneasy as hell. Its something about the freshness, the crispness, the variety of ingredients, all that chewing … its just so fulfilling. And literally filling too ! Balancing a salad and making it interesting and nourishing is the best part of the process. There are days when I have boring salads and then on some days its pure magic. They look and taste outstanding. Recently I was in Hong Kong and picked up some Quail eggs to bring back to Mumbai. I wasn’t quite sure if they’d make it, but they did ! And I’ve been sitting with them for two weeks now not know what to do with them … also maybe I forgot I had them, as they got pushed to one corner of the fridge. Haha, well all for a good reason, ‘cuz luckily for the very first time in my city I found some Rainbow Chard. I was so excited and I just knew just what to do with them. The salad is fairly simple, highlighting the beauty of the ingredients. Chard is pretty meaty for a leaf, its got a good bite and I quite enjoy it. Top it with a banging dressing and soft boiled quail eggs and we have a winner. Please do note, its quite a pain to peel soft boiled eggs ! I’d reckon boil them for two and a half minute and plunge them in cold water if you want them soft boiled. I generally can’t stand hard boiled eggs, so its always boiled soft.
- 1 packet of Rainbow Chard
- few leaves of Baby Spinach
- a small head Radicchio Lettuce
- hand full of walnuts
- 5-6 Quail Eggs
- 3 tbsp Tahini
- 2 tbsp Honey
- 3 tbsp Greek Yogurt
- 1 tbsp lime juice
- 4 tbsp water
- salt & pepper to taste
Cut the stems of the chard, and cut them in strips. Leave the leaves whole.
In a large pot simmer some water, add the stems and cook for a few minutes till tender, remove and plunge in cold water. Drain and set aside
Repeat the same with the leaves. Remove from cold water, pat dry with kitchen towel.
Slice the radicchio in half and separate the leaves.
To soft boil the quail eggs, take a pot of water and boil till it bubbles, reduce the flame to medium and boil the eggs for 2.5 mins on the timer.
Remove and put in ice water and let the eggs cool down. Now very patiently peel the eggs and keep aside till ready to use.
To make the dressing , take a small jar, add all the ingredients and cover the bottle. Shake well to mix. Adjust ingredients if needed.
Now lay all the ingredients on the plate nicely and drizzle generously and serve