19 May 2012

Warm asparagus & soft boiled quails egg salad

Asparagus & soft quails egg salad - Well Seasoned recipes

I cooked and photographed this recipe over a week ago but haven't had time to post it yet, work is just hectic this time of year. Posts may be a bit sporadic over the summer, but I'm aiming for quality over quantity so I hope not to dissapoint!

I'm lucky to have Secretts Farm Shop on my doorstep and this salad is basically made up from nice produce that caught my eye, purple & pink radish, asparagus, quails eggs and chervil, so if you can't find the exact ingredients I hope to inspire you to create a slightly more luxurioius than average warm salad dish.

Asparagus & soft quails egg salad - Well Seasoned recipes

Warm asparagus & soft boiled quails egg salad
Serves 4

For the salad:
Large bunch of asparagus, approx 5 spears per person
A dozen quails eggs, or half a dozen hens eggs
Small bunch of mixed radish
Baby leaf salad such as rocket, spinach & baby chard and fresh herbs to garnish

For the sweet chervil dressing:
1 tsp dijon mustard
1/2 tsp runny honey
3 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp finely chopped chervil

To prepare the asparagus firstly trim away the woody end of the stalk then quickly blanch in a pan of boiling water for 2-3 minutes. Remove from the pan and drop into a bowl of iced water to stop the cooking. Just before serving the salad pop the asparagus into a hot frying pan with a little olive oil to heat up and give them some colour, season with plenty of salt and pepper.

To soft boil the quails eggs drop into a pan of boiling water then remove after three minutes again transferring straight into a bowl of iced water to stop the cooking. Peel the eggs and cut into halves just before serving. If using hens eggs cook for about 6 minutes until soft boiled, cool, peel and cut into quarters.

Prepare the radish by washing and trimming them before slicing thinly.

To make the dressing as I've said before the easy way is to put all the ingredients into a jam jar and give it a good shake, then any left over can easily be kept in the fridge. The long way round is to whisk the sugar and mustard together in a small bowl, dribble the oil little at a time whisking constantly as the dressing emulsifies, and finish with the lemon juice and chervil.

To make the salad layer the different elements onto individual plates starting with some of the salad leaves and drizzling the dressing between layers. Finish with the eggs, some sprigs of chervil and a little salt, I served it with some crusty wholegrain ciabatta. Enjoy x

Asparagus & soft quails egg salad - Well Seasoned recipes

2 comments:

The Omnivore said...

This salad is absolutely gorgeous!

Well Seasoned said...

Thank you so much for your comments, and thanks for stopping by!

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