Tuesday, 28 June 2011

Watercress, quail's egg and new potato salad

I'm slightly embarrassed to call this a recipe as it's so simple, but it is delicious. There's something very moreish about the eggs, potato and dressing that I can't get enough of. The watercress lightens the dish and gives it a much needed peppery edge which stops it all becoming too rich.

Quail's eggs aren't strictly necessary as hen eggs would work equally well, but they do make it look the part as a light supper starter.


Serves 4 as a starter

150g new potatoes
12 quail's eggs
2 handfuls of watercress
a small bunch of chives, chopped
30g pecorino
3 tbsp creme fraiche or mayonnaise
lemon rind
salt and pepper

1) Boil the potatoes in salted water until tender, about 15 minutes, drain and leave to cool. Then boil the quail's eggs by lowering them gently into boiling water and allowing to simmer for 3 minutes. Cool the eggs rapidly by submerging them in cold water, then peel and halve each egg.

2) Mix the creme fraiche or mayonnaise with the lemon rind, lots of black pepper and half of the pecorino which has been finely grated. Now arrange the watercress, eggs, and potatoes on plates, spoon over the dressing, sprinkle over the chives and then shave the remaining pecorino over the top.

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