Warm chorizo and quails egg salad

Fanny Klunge's Chorizo and Quails Egg Salad

Warm chorizo and quails egg salad (serves 4)

approx 100g rocket leaves – either snipped,
or more conveniently if slightly less desirably, from a salad bag.
125g chorizo, sliced into “coins” about 3mm thick
8-9 quails eggs

For the dressing

olive oil
white wine vinegar or lemon juice
Dijon mustard
runny honey
sea salt
cracked black pepper

Start by making the dressing by whisking together 6tbsp olive oil to 2 tbsp vinegar or lemon juice (or combo thereof, if you like), a tsp mustard, a tsp honey and plenty of salt and pepper. Set aside

Boil kettle

Place chorizo in a dry frying pan and switch on hob to medium high heat – as the chorizo warms, it will start to release its oils and fry. After a couple of minutes, it should be getting crisp in which case, flip over the pieces, fry on the other side for a few minutes until also getting crisp then switch off heat. I also few off a few teaspoons-full of the gorgeous paprika-laden oil and mixed it with the dressing but this isn’t compulsory

Use hot water from kettle to set pan of water on to simmer then carefully put quails eggs in to boil. They’re so tiny they will only need 1 1/2- 1 3/4 minutes to reach a point where they are hard boiled but retain a soft yolk. They can be retrieved using a slotted spoon and then, as they lose heat so fast, can almost immediately be picked up by hand and run under the tap for about 15 seconds which will totally stop any cooking without turning them fridge cold which is not desirable given this is a warm salad!

Peel the eggs.

In a large bowl, dress and toss the leaves

To assemble, gently pile a handful of the glossy leaves onto a plate, scatter some crisp slices of chorizo and two quails eggs, all of which should still be warm.

For those who cant do without carbs, a few croutons are ideal, plus they add extra colour and crunch!

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