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Dandelion salad with lardons, quails' eggs and mustard vinaigrette (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



For the vinaigrette100ml/3½fl oz Ligurian olive oil50ml/1¾fl oz walnut oil25ml/1fl oz tarragon vinegar1 tsp Dijon mustard½ unwaxed lemon, juice only salt and freshly ground black pepper½ tsp caster sugar For the saladsmall handful fine dandelion leavessmall handful fine mizuna leavespancetta, chopped into cubes, to tastepinch sweet smoked paprika6 quails' eggsabout 100ml/3½fl oz white wine vinegar small handful chervil, chopped



Method



1. Make the vinaigrette by whisking the oils, tarragon vinegar, Dijon mustard and lemon juice together in a bowl. Season to taste with salt and freshly ground black pepper and add the sugar. Leave for 30 minutes. Taste again before serving and adjust the seasoning if necessary. 2. Wash and clean the dandelion and mizuna leaves and dry on kitchen paper. Set aside.2. Fry the pancetta over a medium heat in a shallow pan until crisp - there should be enough fat in the pancetta so that frying it does not require oil.3. When the pancetta is crisp, drain and cut into smaller pieces.4. Sprinkle the pancetta with smoked paprika to coat, and keep warm.5. Bring a pan of water to a gentle boil and add one tablespoon of white wine vinegar. Fill an espresso cup a quarter full of vinegar. Carefully crack a quails' egg into the espresso cup and carefully tip the egg and vinegar into the pan. Repeat with all six eggs.6. Poach the eggs for 90 seconds. Remove each egg with a slotted spoon and drain on kitchen paper.7. Dress the salad leaves with the vinaigrette and toss well in a bowl, adding the chervil leaves and crisp pancetta.8. To serve, tower the leaves on two plates. Place three quails' eggs on each plate. Dust the eggs lightly with paprika and drizzle the remaining vinaigrette on the salad and around the plate. Serve at once.