Salad Of Artichokes, Quails Eggs And Asparagus With Lambs Lettuce

5.0/5 rating 1 vote
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 5-6 mins
  • Difficulty: Easy
  • Print:
Salad Of Artichokes, Quails Eggs And Asparagus With Lambs Lettuce

Ingredients

  • 1 x 350g jar baby artichokes in oil
  • 350g English asparagus tips
  • 1 tbsp sherry vinegar
  • pinch of caster sugar
  • finely grated zest of half a lemon, plus a little juice
  • 3 tbsp extra virgin olive oil
  • 12 quails eggs
  • about 300g / 10½oz lambs lettuce
  • salt and freshly ground black pepper

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Method

Drain the artichokes well then cut each into quarters.

Cook the asparagus tips in plenty of boiling salted water for about 2 minutes, then lift out of the water and plunge into a bowl of cold water to refresh. When cool drain well and place on kitchen paper to dry. Keep at room temperature.

Next make the dressing - place the sherry vinegar in a bowl, season and add a pinch of sugar, the lemon zest and a touch of the juice then finally whisk in the oil.

Wash the lamb’s lettuce then drain well.

Next, soft boil the eggs - bring a small pan of water to the boil, carefully add the quail’s eggs then bring the water back to the boil and cook for 2-3 minutes. After this time immediately place the pan under cold running water to cool quickly. Carefully peel the cooled eggs.

To serve, toss the asparagus tips and artichokes together in a bowl with a little of the dressing then arrange on plates. Cut the eggs in half lengthways, they should be just runny and soft, and arrange six halves on each plate. Finally add a little of the dressing and salt and pepper to the lambs lettuce and toss then pile on top of the salad.

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