Nutrient-Rich Quail Egg, Potato, and Cucumber Salad
Nutrient-Rich Quail Egg, Potato, and Cucumber Salad
Quick & Delicious Quail Egg, Potato, Cucumber, and Apple Salad for a Wholesome Meal!
This salad features the delightful textures of creamy quail eggs, crisp cucumbers, and crunchy apples, elevated by savory, crispy bacon for a burst of flavor. It’s perfect for entertaining guests or simply when you want a refreshing and satisfying meal. For more detailed recipe insights, feel free to visit the blog. Let’s connect! https://blog.naver.com/bongmamam/221282210509
Main Ingredients- 20 Quail eggs
- 1/2 Cucumber
- 1/2 Apple
- 1 Medium potato
- 4 Strips bacon
Dressing Ingredients- 1 piece Dried kelp (kombu)
- 2 Tbsp Mayonnaise
- 1/2 Tbsp Oligosaccharide
- 1 Tbsp Salt
- 1 piece Dried kelp (kombu)
- 2 Tbsp Mayonnaise
- 1/2 Tbsp Oligosaccharide
- 1 Tbsp Salt
Cooking Instructions
Step 1
First, let’s prepare all the ingredients thoroughly!
1) For the cucumber, scrub it well with coarse salt, then rinse it under running water.
2) Peel the potato and have it ready.
3) For the apple, soak it briefly in a mixture of baking soda and vinegar, then wash it thoroughly under running water. This helps remove any residual pesticides.
Step 2
Cut the prepared potato into bite-sized pieces that are easy to eat in a salad.
Step 3
Place the cut potatoes in a pot and add enough cold water to cover them completely. Add 1 Tbsp of salt and bring to a rolling boil over high heat for 10 minutes, or until the potatoes are tender.
Step 4
Dice the cucumber into bite-sized cubes, similar in size to the potatoes.
Step 5
Add a little salt to the diced cucumber and let it sit for just 2-3 minutes to lightly pickle. Be careful not to salt it for too long, as this can diminish its crispness. After salting, rinse it lightly under running water and squeeze out any excess moisture. This quick pickling enhances its crunch.
Step 6
When boiling the quail eggs, add them to a pot along with water and one piece of dried kelp. The kelp helps to reduce any fishy odor from the eggs and adds a subtle umami flavor. Boil for about 5 minutes after the water starts to simmer.
Step 7
Dice the apple into bite-sized cubes, similar to the cucumber and potato. Make sure to remove the core before dicing.
Step 8
Drain the well-cooked potatoes using a sieve to remove all excess water. Draining them while hot prevents the salad from becoming watery.
Step 9
Cook the bacon strips in a frying pan over medium-low heat until golden brown and crispy, allowing some of the fat to render out. Once cooked, transfer the bacon to a paper towel to absorb any excess grease, then crumble it into small pieces.
Step 10
Carefully peel the boiled quail eggs and then cut each one in half lengthwise. Be gentle to avoid breaking the yolks.
Step 11
In a large bowl, combine the prepared potatoes, cucumber, apple, and quail eggs. Add 1/2 Tbsp of oligosaccharide for a touch of sweetness and a glossy finish.
Step 12
Add 2 Tbsp of mayonnaise to the bowl to create a creamy dressing.
Step 13
Sprinkle the crumbled, crispy bacon over the salad. The salty crunch of the bacon will add a delightful contrast to the other ingredients.
Step 14
Gently toss all the ingredients together until well combined. Be careful not to mix too vigorously, as this could mash the ingredients. Your delicious salad is ready! ♡
Step 15
Enjoy your meal! ♡♡♡
