Main Page
Festive table
Easter Nest salad with quail eggs

Easter "Nest" Salad with Quail Eggs

Wildly tasty and one of a kind, for everyone's favorite holiday! You can start with your favorite salad and dress it up in Easter style. I went with the "Capercaillie's Nest" salad, since it's built from foods we associate with Easter—boiled eggs, meat, cheese, and vegetables.

Anna Slavina

Recipe author

Composition / ingredients

Servings:

Chicken breast

200

Cucumbers (I used fresh)

Eggs (two for the salad, one for decorating)

Any cheese

150

Potatoes (for the fried shoestring potatoes)

Mayonnaise

200

Vegetable oil (for frying the shoestring potatoes)

200

Quail eggs (for decorating)

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 5 g

Fats 61 % 20 g

Carbohydrates 24 % 8 g

235 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Let's make the Easter salad, starting with the shoestring potatoes. Peel the potatoes (mine were medium-sized), rinse them, and grate them on a julienne (Korean-carrot) grater.
Step 2:

Rinse the grated potato to wash off the excess starch, then dry it on a towel. Fry the potatoes in small batches in plenty of vegetable oil. Use a large skillet so the strands fry up nicely as separate strands rather than clumping into one big mass. Fry until golden, then drain on paper towels to soak up the excess oil.
Step 3:

Boil the chicken breast in salted water until cooked through, or—like I do—bake it in foil in the oven with garlic and spices, then cool it and chop it finely. On a large plate or platter, arrange the chicken pieces in the shape of an egg and spread with mayonnaise.
Step 4:

Rinse the fresh cucumbers, grate them on the coarse side of a grater, lay them over the chicken, and spread with mayonnaise.
Step 5:

Hard-boil the eggs, cool them, grate them, layer them over the cucumber, and spread with mayonnaise.
Step 6:

Grate the cheese on the fine side of a grater and layer it over the boiled eggs.
Step 7:

Arrange the cooled shoestring potatoes around the sides to form a "nest." Decorate however you like—I used quail eggs, Easter lettering, and fresh herbs. And that's it: a delicious, one-of-a-kind Easter salad. Enjoy!

A few notes on the recipe: I'd wanted to make this salad for a long time, and I'm glad I did—it's very tasty, and if you put some real effort into the decoration, it can be a standout on the holiday table alongside Easter breads and other traditional dishes. I had a bit of trouble frying the shoestring potatoes—they kept clumping into single, unattractive lumps. To avoid my mistakes: use a large, wide skillet, pour in a generous amount of oil, heat it well, and add the potato strands a little at a time, separating them and stirring occasionally.