We appreciate romaine for all its roughage, but we’d rather opt for a salad because it’s exquisite, not because it’s a dieter’s requisite. This lettuce-less salads – a feast for both eyes and appetite – is proof positive that a salad can be more than a mélange of rabbit food.
Leeks and Quail Egg Salad 4 servings
Salad 1 lb. leeks, cleaned, trimmed and sliced thinly on a bias
1 bunch watercress, washed, dried and tough stalks removed
20 Kalamata olives, halved lengthwise
8 quail eggs, hard-boiled (or soft-boiled), peeled and halved
Dressing In a small bowl, whisk together 5 tablespoons of olive oil, 1½ tablespoons of balsamic vinegar, and kosher salt and freshly ground black pepper to taste.
-photo by Carmen Troesser
This article appears in January 2014.