Quail egg, beetroot and bacon salad
Australian Gourmet Traveller entree recipe for quail egg, beetroot and bacon salad
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Skillet
- Stove
- Paper towel
- Mixing bowl
- Whisk
- Serving platter
- Serving bowl
Ingredients
- 1 tbsp butter
- 230 gm piece bacon cut into 3cm-long strips
- 125 ml extra-virgin olive oil (½ cup)
- 250 gm baby chat potatoes, boiled and halved
- 16 quail eggs, hard-boiled, peeled and halved
- 2 bunches baby beetroot, boiled, peeled and halved
- 400 gm mixed leaves, such as purslane, raddiccio, frisée and butter lettuce
- ½ cup extra-virgin olive oil
- 60 ml white wine vinegar (¼ cup)
- 2 tsp Dijon mustard
- ½ tsp granulated sugar
- ¼ cup mineral water
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