Salad Nicoise with Quail Eggs & English Asparagus

Salad Niçoise with new season English Asparagus & Quail Eggs

A very simple version of the classic Salad Niçoise, with a few new season Jersey Royal potatoes, and English Asparagus from Growing with Grace at Clapham and Quail Eggs from Church View Farm Eggs that I traded for our Gloucester Old Spot Sausages at the Leyburn Food Festival!

Ingredients:-

  • 2 tins of tuna
  • handful of baby plum toms, washed & halved
  • 4 or 5 Jersey Royal potatoes, boiled and roughly chopped
  • little gem lettuce leaves
  • green beans, blanched to leave a little crisp & cut into inch lengths
  • English asparagus spears
  • 6 boiled quail eggs, halved
  • a good glug of your own vinaigrette

Vinaigrette:-

Combine extra virgin cold pressed rape seed oil, white wine vinegar, a little crushed garlic, a teaspoon of dijon mustard and season with salt & pepper in a Kilner bottle or jam jar and give a good shake to combine and emulsify.

Salad Nicoise, Quail Eggs & Asparagus

Salad Nicoise, Quail Eggs & Asparagus


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About cwildman

Local Food Evangelist, 5th Generation Butcher based in the Yorkshire Dales, England. Town End Farm Shop, Artisan Butchery & Charcuterie, Home of The Yorkshire Chorizo.
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