This Salami and Quail Egg Salad with Creamy Garlic Dressing is a fantastic way to elevate any meal. It’s sophisticated enough to be the star of a party, yet so simple you can prepare it for a weeknight dinner. The combination of delicate quail eggs, crisp lettuce, savory salami, and a zesty garlic dressing creates a perfect balance of textures and bold flavors. The salad is vibrant, satisfying, and incredibly appetizing!
Ingredients (Serves 2):
- 2 oz (60 g) Salami (preferably thinly sliced or cut into ribbons)
- A few leaves of Iceberg or other crisp lettuce (Romaine works well)
- 10 Quail Eggs
- 1 Small Red Bell Pepper
- 2 Pickles (dill pickles or cornichons), sliced
- 2 tbsp Grana Padano or Parmesan cheese (shaved or grated)
- Ground Black Pepper to taste
For the Creamy Garlic Dressing:
- 2 tbsp Mayonnaise
- 2 tbsp Plain Yogurt (natural or Greek style)
- 1 Large Clove of Garlic, minced
Instructions:
- Prepare the Base: Wash the lettuce leaves thoroughly, dry them, and tear them into bite-sized pieces. Arrange the lettuce on two serving plates.
- Cook the Eggs: Hard-boil the quail eggs in lightly salted water for about 3 minutes. Cool them immediately under cold water, peel, and slice them in half.
- Prepare the Vegetables: Slice the red bell pepper into thin strips and the pickles into rounds.
- Assemble the Salad: Arrange the sliced eggs, salami, pickles, and bell pepper over the lettuce base. Sprinkle the cheese shavings over the top.
- Make the Dressing: Mince the garlic clove (using a press or finely chopping). In a small bowl, mix the minced garlic with the mayonnaise and yogurt until smooth.
- The Final Touch: Drizzle the creamy garlic dressing over the salad and finish with a generous grinding of fresh black pepper.
Enjoy this colorful and satisfying Salami and Quail Egg Salad!
