This colorful salad puts both egg yolks and whites to delicious use.
8 hard-boiled quail egg whites, sliced
½ pound asparagus, roasted or grilled
6 cups mixed spring lettuce greens, such as spinach and arugula
1 cup cherry tomatoes
8 hard-boiled quail egg yolks
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon paprika
Sea salt and fresh ground pepper
1. To make the vinaigrette: In a food processor or blender, purée egg yolks, vinegar, mustard, paprika, salt and pepper until well combined. With processor running, slowly drizzle in the olive oil until all oil is incorporated.
2. In a large serving bowl, toss together egg whites, asparagus, spring mix and tomatoes. Toss with the vinaigrette and season to taste with more pepper as desired.