Fennel, Quail Egg & Crouton Salad

Name: Fennel, Quail Egg & Crouton Salad
Yield: Serves 4
Cuisine: Australian
Ingredients: 800 g fennel bulbs; 3 g fennel seeds, toasted; 8 quail eggs; Bowl of iced water, for refreshing; Lemon extra virgin olive oil, for drizzling; Pinch of table salt; Sea salt flakes, for seasoning; 100 g parmesan; 125 ml (½ cup) classic dressing; 60 g (¼ cup) mayonnaise; 1 garlic clove, halved; 2 thick slices white sourdough

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

125 ml (½ cup) classic dressing
60 g (¼

Europe
Oceania
Australia
United Kingdom
Sydney
Side dish
Mediterranean
Vegetarian

Method

Combine the classic dressing and mayonnaise in a bowl. Use a microplane to grate half the garlic into the bowl. Stir until well combined. Set aside.
Preheat oven to 170°C fan forced. Line a baking tray with baking paper. Cut the sourdough into 1cm c