This recipe using our smoked back bacon makes an attractive and healthy salad. Served warm it will satisfy even the largest of appetites. It only takes 2 minutes to prepare and 8 minutes to cook with a skill level set at 'easy'.
Ingredients for: Warm Salad of Tenderstem Broccoli with Quail Eggs and Bacon
- 1 tsp olive oil
- 100g smoked back bacon, cut in to small strips or 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
Bring a pan of water to the boil.
Place a non-stick frying pan over a medium-high heat and add a drop of olive oil. Add the bacon 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 place in a bowl of cold water.
Add a pinch of salt to the same pan and simmer the tenderstem broccoli for 2 minutes until tender. Meanwhile carefully peel the eggs.
Drain the broccoli well and arrange on a plate. Scatter over the bacon lardons, and top with quail eggs, artfully cutting in half if you like. Finish with salad leaves, Parmesan, and the dressing.