A new favourite for brunch, these vegetable salad sandwiches are tasty and easy to make.
Creamy vegetable salad featuring bell peppers and sliced olives loaded onto fresh slices of baguette, sprouts, and topped with quail eggs and green onion. These little open-faced sandwiches will be the highlight of any brunch.
Quail eggs taste much like chicken eggs, only they are quite small, about equal to peewee-sized chicken eggs. Unfortunately, supermarkets usually only carry medium, large, and extra-large eggs, so finding peewee-sized will probably be harder to find than quail eggs. Here in Ontario, I buy my quail eggs from a farm, but quail eggs are becoming a popular delicacy and can be found in many large grocery stores these days. Just call ahead first to make sure they are available in a store near you.
(Makes 4 servings)
2 large yellow potatoes, peeled and quartered
1 teaspoon sea salt, divided
1 shallot, finely diced
1 red bell pepper, diced
1/2 cup sliced green olives, drained
1/2 cup low-fat mayonnaise
1/2 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
4 slices baguette
1 cup sprouts
6 quail eggs (or other peewee-sized eggs), hardboiled
2 stalks green onion, chopped
sprigs fresh parsley to garnish (optional)
In a medium saucepan over medium-high heat, add the potato, 3/4 teaspoon sea salt, and water enough to cover the potatoes by an inch. Boil for 20 minutes or until the potatoes are fork tender. Turn off the heat and drain the water. Place the saucepan back onto the cooling element and let the remaining water steam off the potatoes while vigorously agitating the saucepan to prevent the potatoes from sticking. Transfer the potatoes onto a plate and set aside to cool.
In a small saucepan over medium-high heat, add enough water to cover the quail eggs by one inch, but don't yet add in the eggs. Bring the water to a boil then carefully lower in the eggs with a slotted spoon. Boil for 4 minutes to hard-boil the eggs. Drain and refill the pot with cold water and set aside to cool the eggs.
In a mixing bowl, add the shallot, red bell pepper, olives, mayonnaise, mustard, the remaining 1/4 teaspoon of sea salt, and the ground black pepper. Mix well and set aside.
Dice the cooled potato into small pieces and then gently fold into the bowl with the vegetable and mayonnaise mixture.
Carefully peel the quail eggs and slice them in half length-wise.
Onto a serving plate, place the slices of baguette. Top with 1/4 cup of sprouts and 1/4 of the vegetable salad mixture. Top with two or three egg halves and chopped green onion. (Optional) Add sprigs of fresh parsley to garnish. Serve.
Nutritional Information Per Serving:
total calories = 269 | total fat = 11.65g | saturated fat = 2.64g | cholesterol = 118mg | sodium = 970.75mg | net carbohydrates = 32.97g | dietary fibre = 1.31g | sugars = 4.17g | protein = 6.73g