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

4 servings Prep: 20 mins, Cooking: 20 mins
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Tender leeks in a sweet and tangy dressing bulked up with some bacon and pickled eggs for a hearty side dish or salad option.

By Food24 March 26 2018
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Ingredients (12)

¼ red onion — chopped
45 ml lemon juice
10 ml Dijon mustard
5 ml honey
salt and freshly ground black pepper
750 ml chicken stock
400 g baby leeks — cleaned
250 g frozen peas
150 g quail eggs
50 g gruyère cheese
fresh basil
200 g streaky bacon — cooked
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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.


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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