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Leeks and pickled quail eggs in a mustard vinaigrette with bacon crumbs



Ingredients 15
Servings 4
Time 20 mins

Ingredients

  • VINAIGRETTE
  • ¼
    red onion - chopped
  • 125
    ml
    olive oil
  • 45
    ml
    lemon juice
  • 10
    ml
    Dijon mustard
  • 5
    ml
    honey
  • salt and pepper
  • SALAD
  • 750
    ml
    chicken stock
  • 400
    g
    baby leeks - cleaned
  • 250
    g
    frozen peas - cleaned
  • 150
    g
    pickled quail eggs - halved
  • 50
    g
    Gruyere cheese - shavings
  • handful
    basil leaves
  • 200
    g
    streaky bacon - cooked
 

Method

20 mins
 

For the vinaigrette, combine all of the ingredients and puree until smooth. 

Season it to taste and refrigerate until needed. 

For the salad, bring the chicken stock up to a simmer. Add the leeks and cook, 10 mins until tender. 

Remove the leeks from the stock and cool, 10 mins. 

Scatter the leeks and peas on to a serving platter. Arrange the quail eggs, Gruyere cheese and basil leaves on top.  

Using a hand blender, blend the bacon until fine. 

It should resemble the texture of coarse breadcrumbs. 

Scatter the bacon over the salad and serve it with the dressing on the side. 

TIP: 
The quail eggs can also be replaced with 6 soft to medium boiled eggs that have been halved.

ALSO TRY:

Mussels with leeks and bacon

Steam mussels in white wine until they open, strain off liquor and keep. Allow mussels to cool and then pick. Strain the liquid through muslin or mutton cloth to remove any grit. Meanwhile braise the leeks in butter and white wine until completely soft. Once you have all your ingredients lined up its time to start.

 

 

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