Poached Quail Egg Salad with Watercress and Tarragon Sauce
This may sound more difficult than it is but it’s actually blissfully simple and can all be made well in advance.
|Need help with conversions?|
This recipe is taken from Delia’s Vegetarian Collection.
Begin by poaching the eggs: fill a medium-sized frying pan with water to a depth of approximately 1½ inches (4 cm), then heat it to a temperature just sufficient to keep the water at a bare simmer. Then break the eggs, 5 or 6 at a time, into the simmering water and let them cook, uncovered, for 2 minutes. If you find it hard to break the shells, carefully make a cut in the shell with a small serrated knife before you break them into the water. Then, use a draining spoon and a wad of kitchen paper underneath to lift them from the water and transfer them to a bowl of cold water. Then continue to cook the remaining eggs in the same way, and leave them in a bowl of cold water until you are ready to use them.
For the sauce, separate off the watercress leaves and discard the stalks. Now break the egg into a food processor or blender, add the salt, garlic, mustard powder and a few twists of freshly milled black pepper, then switch on to blend these together. Now mix the oils in a jug and pour in a thin trickle through the hole in the top with the machine still switched on. When all the oil is in, add the vinegar, lemon juice, watercress and tarragon leaves, then blend again until the leaves are quite finely chopped.
To serve, arrange salad leaves on each plate and arrange 3 poached quails eggs in the centre of each one. Drizzle some of the sauce over the top of each salad, followed by a sprinkle of a few snipped chives. Serve with crusty bread.
Return to Homepage
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
One of the most brilliant first courses Delia has ever eaten... perfect for a special occasion meal and certain to be a success with all who eat it!
Easy, elegant and bound to go down a treat with your guests, these little quail's eggs need nothing more than good salt and pepper to give them plenty of party pizazz!
Most Popular recipes
- Roasted Vegetable Couscous Salad with Harissa-style Dressing
- Salade Nicoise
- Tomato, Mozzarella and Basil Salad
Go fresh with Tefal Fresh Express!
Take our survey and you could win £1,500
Baking Cakes in Pyrex
23 May 2013 17:54
Introducing - Tracy!
23 May 2013 08:09
cooking this weekend
24 May 2013 10:05
|Food and travel||
20 Apr 2013 08:44
22 May 2013 17:16
|Can Anyone Help?||
passion fruit mousse
24 May 2013 13:33
You cannot be serious
21 May 2013 07:12
21 May 2013 11:48
Chelsea Flower Show
24 May 2013 07:42