Roasted Pepper and Leek Salad with King Prawns and Quail’s eggs

Name: Roasted Pepper and Leek Salad with King Prawns and Quail’s eggs (Ensalada de Pimientos, Puerros y Langostinos con Huevos de Cordoníz)
Yield: Serves 4
Cuisine: Spanish
Ingredients: Sunflower oil, for frying; Salt and freshly ground black pepper; 2 medium leeks, trimmed and cut into the finest julienne possible; 1 x 280 g/10 oz jar of El Bierzo peppers or 6 red (bell) peppers, roasted and peeled; 1 x 280 g/10 oz jar of El Bierzo peppers or 6 red (bell) peppers, roasted and peeled; 6 quail’s eggs; Salt and freshly ground black pepper; 5 tbsp extra virgin olive oil; 1 tbsp roughly chopped fresh flat-leaf parsley; 12 cooked king prawns (jumbo shrimp), peeled (shelled) and deveined; 12 cooked king prawns (jumbo shrimp), peeled (shelled) and deveined; Salt and plenty of freshly ground black pepper; Salt and plenty of freshly ground black pepper; 1 garlic clove, crushed; 2 tbsp sherry vinegar; Salt and plenty of freshly ground black pepper

Ensalada de Pimientos, Puerros y Langostinos con Huevos de Cordoníz

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

An absolute favourite: crunchy leeks and velvety soft peppers topped with sweet prawns (shrimp) and barely set boiled quail’s eggs. What a fabulous combination, inspired by my delicious starter (appetizer) at the Restaurante La Escalinata. I felt rather undeserving as I tucked into this salad in the little town of Vilafranca: the place is swarming with pilgrims, resting up before the last gruelling leg of the Camino de Santiago.

The local El Bierzo red peppers are famous thro

Ingredients

Europe
Spain
Vilafranca
Galicia
Asturias
Navarre
Fish course
Starter
Pescatarian
Gluten-free
Mediterranean
Catalonia

Ingredients

Method