Quail egg salad with gherkins, watercress and tomato
( SERVES 4 )
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|1 splash||Olive oil|
|8||New potatoes, (boiled and sliced)|
|3||Gerkin, (thinly sliced)|
|4||Tomatoes, (de-seeded and finely diced)|
|1 tbsp||Olive oil|
|½ tbsp||Sherry vinegar|
|1 pinch||Caster sugar|
|1 tsp||Dijon mustard|
|1 to taste||Salt & freshly ground pepper|
- Heat a little olive oil in a frypan, crack the eggs and gently drop into the pan. Let cook for a couple of minutes until just set.
- In a large bowl, add the watercress, potatoes, gherkins and tomatoes.
- Whisk the dressing ingredients together and dress the salad. Present attractively on individual plates.