THIS IS A FRESH, ZINGY SALAD, WHICH HAS REALLY GOT INTO THE BOOK BY A FLUKE, BUT THE NIÇOISE SALAD WOULDN’T BE ANYWHERE NEAR AS GOOD WITHOUT THE EGGS. HERE, WE HAVE USED QUAIL EGGS, BUT PHEASANT EGGS ARE ALSO BEAUTIFUL, AS ARE DUCK EGGS – AND WOULD BE A MORE SUBSTANTIAL MAIN COURSE. WHATEVER YOU DECIDE, IT’S BLOODY LOVELY!
Clean and prepare the lobster, remove the tail meat and slice into
Cook the quail eggs and green beans in separate pans of salted, boiling water for 2 minutes and 1 minute respectively, then refresh both in iced, or at least very cold, water. Drain well and mix the green beans with the black olives, tomatoes and potatoes, season with sea salt and drizzle with olive oil. Remove the shells from the quails’ eggs and cut in half.
To serve, place half of the salad onto each plate (or into a nifty mini colander, like we do), with the lobster on top. Garnish with the anchovies, garden herbs and quails’ eggs. Then put on your sunglasses and pretend that you’re dining on the Cote d’Azur!!
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