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Quail egg, beetroot and bacon salad

You'll need

  • 1 tbsp
  • butter
  • 230 gm piece
  • bacon cut into 3cm-long strips
  • 125 ml (½ cup)
  • extra-virgin olive oil
  • 250 gm
  • baby chat potatoes, boiled and halved
  • 16
  • quail eggs, hard-boiled, peeled and halved
  • 2 bunches
  • baby beetroot, boiled, peeled and halved
  • 400 gm
  • mixed leaves, such as purslane, raddiccio, frisée and butter lettuce
  •  
  • Dressing
  • ½ cup
  • extra-virgin olive oil
  • 60 ml (¼ cup)
  • white wine vinegar
  • 2 tsp
  • Dijon mustard
  • ½ tsp
  • granulated sugar
  • ¼ cup
  • mineral water

Method

  • 01
  • Heat butter in a large frying pan over medium heat and sauté bacon strips for about 5 minutes or until golden brown. Drain on kitchen paper.
  • 02
  • Heat olive oil in the same frying pan over medium heat and sauté potato halves for about 8-10 minutes or until golden brown.
  • 03
  • For dressing, whisk ingredients together in a bowl and season to taste with sea salt and freshly ground black pepper.
  • 04
  • To serve, place leaves, beetroot, eggs and bacon in a bowl or large platter, drizzle with dressing and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2007

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