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    Romaine, Avocado and Crispy Shallot Salad with Quail's Eggs

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    Romaine, Avocado and Crispy Shallot Salad with Quail's Eggs

    • Vegetarian
    • Preparation time: 30 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • Sunflower oil for deep-frying
    • 250g shallots
    • 12 quail's eggs
    • 2 tsp smooth Dijon mustard
    • 2 tbsp white wine vinegar
    • 6 tbsp extra virgin olive oil
    • Salt and freshly ground black pepper
    • 2 romaine lettuces
    • 2 ripe avocados
    • 1 bunch watercress, trimmed


    1. Heat the oil in a deep-fat fryer or a deep saucepan to a temperature of 150°C or until a cube of bread dropped into the oil turns brown in 30 seconds.
    2. Cut the shallots in half and slice them medium-thick. Lower the shallots into the hot oil and fry for 2 minutes or until golden and crisp. Do not let them burn or they will taste bitter. Remove from the oil and drain on kitchen paper.
    3. Bring a small pan of water to the boil and add the quail's eggs. Boil for 2 minutes, then remove from the heat and cool the eggs under cold running water. Peel the eggs, pat them dry and set aside.
    4. Whisk together the mustard, vinegar and olive oil and season. Halve the quail's eggs. Halve, stone and peel the avocados, before slicing into lengthways strips. Tear the watercress into sprigs.
    5. If you would like to present the salad as separate ingredients (as shown above), simply arrange them in 4 serving dishes, drizzling some of the dressing over the leaves and serving the rest separately. Alternatively, slice the romaine and place in a bowl, then add the watercress, and deep-fried shallots. Mix in the quail's eggs and place the avocado on top. Pour over the dressing and gently mix. Divide between 4 plates and serve.

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