Put together by Chef Ravindra Kumar of Oblu Select Sangeli, Maldives, this quail egg salad reflects a philosophy of balance, where freshness, texture, and precision come together to create a dish that is as visually striking as it is satisfying.
At its heart are delicate quail eggs, cooked to a perfect jammy consistency, offering richness that contrasts beautifully with the peppery bite of arugula and the subtle earthiness of microgreens. The addition of cherry tomatoes lends a burst of sweetness, while quick-pickled shallots introduce a sharp, tangy note that cuts through the creaminess of the eggs. Every element is carefully considered, ensuring that no single ingredient overpowers the dish.
The dressing, which is a harmonious blend of olive oil, Dijon mustard, lemon juice, and honey, ties everything together with a touch of sweetness. Meanwhile, croutons add a satisfying crunch, and edible flowers bring a final flourish of colour and elegance, transforming the plate into a work of art.
