QUAIL NICOISE SALAD

Ricardo Soares

Ricardo Soares

31st January 2011

QUAIL NICOISE SALAD

Quail is a lightly flavoured meat that is paired well with a diverse range of flavours, from sherry cinnamon. Take your cooking to the next level with the following Quail nicoise salad recipe.

Ingredients

  • 4 TOMATOE PETALS CUT IN HALF.
  • SMALL HAND FULL OF GREEN BEANS.
  • 1 PINCH OF SHALLOTS.
  • 2 OLIVES CUT IN 1/4.
  • 2 QUAILS EGGS
  • 2 PICKED LEAVES OF GEM LETTUCE.
  • LITTLE HOUSE DRESSING.

Method

PLACE ALL THE INGREDIENTS ON A BOWL AND MIX WITH A LITTLE DRESSING.
THIS IS TO BE DRESSED WHEN THE TABLE IS CALLED AWATY ONLY .
IF NOT THE LETTUCE WILL BE LIMP AND THE SALAD WILL NOT LOOK FRESH.
COOKING THE QUAILS EGGS.
GET A TEFLON PAN AND BRUSH WITH A LITTLE OIL.
PLACE 15-20 EGGS IN IT AS ITS COLD UNTIL THE PAN IS COMPLETLY COVER IN EGGS.
PLACE ON THE STOVE AND COOK UNTIL THE WHITES ARE FIRM.
WHEN COOLED A LITTLE TURN OUT ONTO A CHOPPING BOARD AND CUT OUT WITH THE CORRECT CUTTERS.
PLACE IN AN OILED BOWL COVERED IN CLING FILM.
WE USE A BOWL SO AS THE CLING WRAP DOESNT HIT THE EGG YOLKS.

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