Cod with tomatoes, olives and polenta
Cod with tomatoes, olives and polentan is a gluten free, dairy free, and pescatarian recipe with
Watercress Salad with Pickled Quail Eggs
Details
- Servings: 10
- Diet: Low-Carb, Low-Sodium
- Meal: lunch, dinner
- Dish: salad
Cuisine
- american
Ingredients
- 2 tablespoons pickling liquid from pickled quail eggs
- 1 tablespoon Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup vegetable oil
- 2 tablespoons olive oil
- 6 ounce organic baby watercress (12 cups) or 1 1/2 lb regular watercress (4 large bunches), coarse stems discarded
- 20 pickled quail eggs or 5 pickled regular large eggs, halved, quartered, or sliced
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