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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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