• 4servings
  • 45minutes
  • 233calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, E
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 125 g (4 1/2 oz) lamb's lettuce

  2. 2 heads chicory, about 170 g (6 oz) in total

  3. 15 g ( 1/2 oz) fresh chives, snipped

  4. 750 g (1 lb 10 oz) asparagus

  5. 1 tsp vinegar

  6. 12 quail's eggs

  7. 50 g (1 3/4 oz) Parmesan cheese, cut into fine shavings

  8. Mustard vinaigrette:

  9. 2 tbsp extra virgin olive oil

  10. 2 tsp red wine vinegar

  11. 1 garlic clove, crushed

  12. 1/2 tsp wholegrain mustard

  13. salt and pepper

Instructions Jump to Ingredients ↑

  1. Break up any large bunches of lamb's lettuce, then put into a mixing bowl. Thinly slice the chicory on the diagonal, discarding the last 1 cm (½ in) of the base. Add to the lamb's lettuce together with the chives and toss together. Set aside.

  2. Put all the ingredients for the dressing in a screw-top jar and season with salt and pepper to taste. Shake together to mix.

  3. Steam the asparagus for about 4 minutes or until barely tender. Alternatively, cook the asparagus in a wide pan of simmering water for 3–4 minutes. To test, pierce the thickest part of the stalk with a thin, sharp knife. If cooked in simmering water, carefully lift out the asparagus spears with a draining spoon and drain thoroughly on kitchen paper.

  4. While the asparagus is cooking, half fill a frying pan with water and bring to the boil. Add the vinegar, then reduce the heat so the water is just simmering. Carefully crack 4 of the quail's eggs, one at a time, and slip into the water. Cook for 1 minute or until the yolks have just set. Remove the poached eggs from the water with a draining spoon and drain on kitchen paper. Keep warm while poaching the rest of the quail's eggs.

  5. Pour the dressing over the salad and toss together. Spread out on a large serving platter. Arrange the asparagus on the salad and place the poached eggs on top. Scatter over the Parmesan shavings and grind a little pepper over the top. Serve immediately.


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