Crisp salad with quail eggs

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 19
Servings 6
Time 20 minutes

Ingredients

  • HERB DRESSING
  • 30
    ml
    balsamic vinegar
  • 80
    ml
    olive or sunflower oil
  • 45
    ml
    chopped fresh herbs, such as chives, thyme, oregano, basil and parsley
  • salt and freshly ground black pepper to taste
  • 30
    ml
    mayonnaise
  • SALAD
  • 18
    fresh asparagus spears
  • 12
    quail eggs or
  • 6
    chicken eggs
  • 1
    kg
    mixed lettuce leaves
  • 250
    g
    cherry tomatoes, halved
  • 0.50
    cucumber, halved lengthwise and thinly sliced
  • 2
    avocados, peeled, stone removed and chopped
  • 2
    spring onions, chopped
  • 200
    g
    hazelnuts
  • 1
    x 410 g can artichoke hearts, drained
  • salt and freshly ground black pepper
  • fresh herb sprigs to garnish
 

Method

10 minutes
 
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.
 

 

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