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Refined Chef Originals Recipes

Whelk and Quail Egg Salad
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I purchased Whelks for the first time at the farmer's market the other day.  The vendor told me I could thinly slice and serve with olive oil or add to a red sauce.  I took the first suggestion and filled it out with more of a salad feel.  The hard boiled quail eggs match the size of the Whelks which I like.  The celery adds a nice texture and the parsley ties everything together.  Enjoy.
1/4 lb Whelks (sea snails) - Pre-cooked
1 small red onion
2-3 celery stalks
6 quail eggs
2 tbsp fresh parsley
Extra virgin olive oil
Salt and pepper

Serving size: 4
Prep time: 15 minutes
Cook time: 5 minutes

Hard-boiled Quail Eggs:
Add eggs to a pot of water and bring to a boil.  Once water boils, turn off heat, cover and allow eggs to sit for 4 minutes.  Remove from water and run under cold water. 

Prepare Salad:
Cut red onion into thin strips.  Cut pre-cooked Whelks into think circular pieces.  Peel quail eggs and cut into thin circular pieces.  Cut celery stalks on the diagonal into thin pieces.  Chop parsley. 

On a plate, add one layer of celery.  On top of celery, alternate between pieces of whelk and quail egg.  Lay red onion on whelk and quail egg and then add fresh parsley.  Drizzle a tiny amout of extra virgin olive oil and add salt and pepper to taste.  If you have sea salt or smoked sea salt, that will work nicely. 

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