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Quail egg, beetroot and bacon salad

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

By Andy Harris
  • Serves 4
Quail egg, beetroot and bacon salad
Quail egg, beetroot and bacon salad

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.
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  • Author: Andy Harris