September 26, 2007

Quail egg, beetroot and bacon salad

Australian Gourmet Traveller entree recipe for quail egg, beetroot and bacon salad

Quail egg, beetroot and bacon salad

Serves 4

Styling byAndy Harris

Ingredients

1 tbsp butter

230 gm piece bacon cut into 3cm-long strips

125 ml extra-virgin olive oil (½ cup)

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 white wine vinegar (¼ cup)

2 tsp Dijon mustard

½ tsp granulated sugar

¼ cup mineral water

Method

Main

1.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.

2.Heat olive oil in the same frying pan over medium heat and sauté potato halves for about 8-10 minutes or until golden brown.

3.For dressing, whisk ingredients together in a bowl and season to taste with sea salt and freshly ground black pepper.

4.To serve, place leaves, beetroot, eggs and bacon in a bowl or large platter, drizzle with dressing and serve immediately.

Styling by Andy Harris