Wednesday, June 4, 2008

Quail’s Egg and Tomato Salad

Quail’s Egg and Tomato Salad
serves 4

50g/2oz pine nuts
125ml/4fl oz olive oil
24 cherry tomatoes
24 quail’s eggs, hard-boiled and chopped
1⁄2 teaspoon salt
1⁄2 teaspoon granulated sugar
2 tablespoons red wine vinegar

• In a frying pan over a medium heat, fry the pine nuts in a teaspoon of the oil until golden brown, taking care not to scorch.
• Put the tomatoes and quail’s eggs in a serving bowl. Sprinkle the pine nuts over the top.
• Blend the remaining olive oil, salt, sugar and red wine vinegar together in a screwtop glass jar until thoroughly mixed.
• Pour the dressing over the eggs. Let stand for 10 minutes to allow the flavours to infuse before serving.

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