Quail egg, beetroot and bacon salad

AT A GLANCE

  • Serves 4 people

  • 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
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.

Recipe:

ANDY HARRIS

Photography:

CHRIS CHEN

Styling:

ANDY HARRIS

FEATURED IN

Apr 2007

Apr 2007

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