Name: Crisp salad with quail eggs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 30.00 ml vinegar balsamic; 80.00 ml olive oil or sunflower oil; 45.00 ml fresh herbs chives, thyme, oregano, basil and parsley; 0.00 salt and freshly ground black pepper to taste; 30.00 ml mayonnaise; 18.00 asparagus; 12.00 quail eggs; 6.00 eggs; 1.00 kg lettuce; 250.00 g cherry tomatoes halved; 0.50 cucumber halved, thinly sliced; 2.00 avocado chopped; 2.00 spring onion chopped; 200.00 g hazelnuts; 1.00 artichoke hearts tinned and drained; 0.00 sea salt and freshly ground black pepper; 0.00 fresh mixed herbs to garnish

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Ingredients (17)

HERB DRESSING

30.00 ml	vinegar — balsamic
80.00 ml	olive oil — or sunflower oil
45.00 ml	fresh herbs — chives, thyme, oregano, basil and parsley
0.00	salt and freshly ground black pepper — to taste
30.00 ml	mayonnaise

SALAD

18.00	asparagus
12.00	quail eggs
6.00	eggs
1.00 kg	lettuce
250.00 g	cherry tomatoes — halved
0.50	cucumber — halved, thinly sliced
2.00	avocado — chopped
2.00	spring onion — chopped
200.00 g	hazelnuts
1.00	artichoke hearts — tinned and drained
0.00	sea salt and freshly ground black pepper
0.00	fresh mixed herbs — to garnish

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Method:

DRESSING
Blend all the ingredients and set aside.
SALAD
Blanch the asparagus spears in salted water until just tender and refresh in iced water.
Season with salt and pepper.
Boil the eggs until semihard, shell and quarter.
Mix the asparagus spears and eggs with the remaining salad ingredients and divide among six plates.
Garnish with the herb sprigs and serve with the remaining dressing on the side.