Watercress salad with quail's eggs, ricotta and seeds from Plenty More (page 24) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.12 in the US edition.

  • Ganga108 on February 26, 2022

    Magnificent! I made this salad with Baby Spinach, a little watercress and a lot of herbs. You could use rocket too, in place of or in addition to any of the ingredients. We have also made it with purslane. (Watercress is so expensive here.) The seeds sprinkled over this salad at the end give it a real boost in look, texture and flavour. I used burrata in place of the eggs or leave them off.

  • chezmaryb on February 21, 2021

    Just like the headnote said, this seed mix is delicious and adds perfect crunch to the salad.

  • Rutabaga on April 08, 2015

    This is a nicely balanced mix of watercress, herbs, and seeds, very fresh and bright. I downsized the salad for two, left out the eggs, and substituted goat cheese for ricotta.

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