Recipe: Brussels Sprout-Arugula Salad with Quail Eggs

This crunchy winter salad is best made with Manchester Farms quail eggs.

Serves 2


For the miso blue cheese dressing:

⅓ cup mayonnaise
¼ cup sour cream
1 teaspoon miso
4 tablespoons buttermilk
Salt and pepper, to taste
Pinch garlic powder
¼ cup blue cheese

For the salad:

4 Manchester Farms quail eggs
½ pound brussels sprouts, thinly sliced (core discarded)
½ shallot, thinly sliced
¼ cup diced carrot
¼ cup raisins
¼ cup sliced almonds
1 tablespoon orange zest
1 tablespoon fresh orange juice
2 cups baby arugula
Salt and pepper, to taste
Miso blue cheese dressing


1. Make the dressing: In a mixing bowl, combine all ingredients and set aside in refrigerator for at least 2 hours before serving. Dressing will keep in refrigerator for up to a week.

2. Bring a pot of water to a boil and prepare an ice bath. Place quail eggs in boiling water for 4 minutes, then transfer to ice bath. Once cooled, peel and halve eggs.

3. In a large bowl, combine brussels sprouts, shallot, carrot, raisins, almonds, orange zest, orange juice, and arugula. Season to taste with salt and pepper. Top with dressing and halved quail eggs.


    Recipe by Will Lacey

    Photos by Andrew Cebulka 

    Leave a comment