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Pea Shoot, Quail's Egg and Bacon Salad |
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Ingredients
You can vary the leaves for this salad, adding a few sprigs of herbs like tarragon, chervil, mint, chives or flat leaf parsley if you wish or a few baby lettuce leaves. Serve as a starter with lots of crusty bread.
Serves 4
Vinaigrette:
1 clove garlic, finely diced
1 teaspoon good Dijon mustard
2 tablespoons good white wine or champagne vinegar
6 tablespoons extra virgin olive oil
salt and freshly ground black pepper
Salad:
6 little gem lettuces
2-3 generous handfuls of pea shoots, washed
12 quail's eggs
2 tablespoons olive oil
225g back bacon, diced
Method
Begin by whisking together the ingredients for the vinaigrette. Season to taste.
Trim the lettuces, discard the tough outer leaves and wash the sweet inner leaves. Dry in a salad spinner or gently pat dry in a clean tea towel and place in a salad bowl. Wash and gently dry the pea shoots and add to the bowl.
Cook the quail's eggs according to the instructions on their packet.
Heat the oil in a frying pan and briskly cook the diced bacon until crisp. Scoop out with a slotted spoon and drain on some kitchen paper towelling before tipping into the salad. Meanwhile, peel the eggs and cut in half.
Toss the salad leaves in the vinaigrette before gently mixing in the peeled, halved quail eggs. Serve immediately.
This recipe was kindly provided by Sybil Kapoor.
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