Warm Salad of Tenderstem Broccoli with Quail Eggs and Bacon

  • 1 tsp olive oil
  • 100g smoked lardons
  • ½ tsp Dijon mustard
  • 2 tsp white wine vinegar
  • 4 tsp olive oil
  • 6 quail eggs
  • 200g Tenderstem broccoli
  • A handful of salad leaves
  • Parmesan shavings
  • Salt and pepper

Put a pan of water on to boil. Get a non-stick frying pan over a medium-high heat and add a drop of olive oil. Add the lardons and fry for 5-7 minutes, stirring occasionally, until crisp.

Meanwhile, make the dressing by whisking together the mustard, vinegar, and olive oil with a pinch of salt and pepper. Set aside. To the pan of now boiling water, carefully drop in the eggs and boil for 2 minutes. Remove with a slotted spoon and put in a bowl of cold water.

Add a pinch of salt to the same pan and simmer the broccoli for 2 minutes until tender. Meanwhile carefully peel the eggs.

Drain the broccoli well and arrange on a plate. Scatter over the lardons, and top with quail eggs, artfully cutting in half if you like. Finish with salad leaves, Parmesan, and the dressing.

Recipe courtesy of Tenderstem Broccoli

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