Three Pea Salad with Quails' Eggs
By OcadoLifeAs a light meal, lunch or accompaniment, this dainty salad is full of flavour.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
9 total- 200 g of lardons
- 10 quails' eggs
- 200 g of fresh garden peas
- 160 g of sugar snaps
- 80 g of pea tops
- 4 tbsp of olive oil
- 1.5 tbsp of cider vinegar
- 1 clove of garlic, crushed
- 1 tsp of dijon mustard
Method
5 stepsStep 1
Cook the lardons in a frying pan over a moderate heat until golden and crisp. Remove from the pan and leave on some kitchen paper to cool.
Step 2
Place the quails' eggs in a pan of boiling water, bring the water back to the boil and cook for 2 1/2 minutes. Drain and then cover with cold water. When cool enough to handle, peel and halve.
Step 3
Bring a large pan of water to the boil, add the peas and sugar snaps and cook for 1 minute. Drain thoroughly and then cover with cold water.
Step 4
Whisk the olive oil, vinegar, garlic and mustard together.
Step 5
Drain the peas and sugar snaps thoroughly and toss together with the pea tops and lardons. Divide between 4 bowls. Top with the quails' eggs and serve with the dressing.