Salad of Quail Eggs, Red Peppers Toasted Hazelnuts with Foie Gras

Name: Salad of Quail Eggs, Red Peppers Toasted Hazelnuts with Foie Gras
Cuisine: French
Ingredients: ice cubes; 1 clove garlic, smashed; 2 tablespoons reserved toasted hazelnut kernels; 20 ml hazelnut oil; ½ x 180 g jar foie gras [such as Rougié brand]; boiling water, for dipping; a few drops white-wine vinegar; 24 quail eggs, at fridge temperature; 1 tablespoon thyme leaves; 4 cornichons, thinly sliced; 4 tablespoons finely diced celery; 8 medium-sized mushrooms, stalks trimmed, caps thinly sliced; 2-3 red peppers; 3 handfuls mixed salad leaves [including tiny watercress and frisée lettuce sprigs], washed and spin-dried; 3 handfuls mixed salad leaves [including tiny watercress and frisée lettuce sprigs], washed and spin-dried; 3 handfuls mixed salad leaves [including tiny watercress and frisée lettuce sprigs], washed and spin-dried; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 2 teaspoons verjuice; 40 ml grapeseed oil; 2 teaspoons aged sherry vinegar or cider vinegar; 2 teaspoons aged sherry vinegar or cider vinegar; 110 g hazelnut kernels

Preparation info

Serves
6

Difficulty
Medium

Appears in

Salades

By Damien Pignolet

Published 2010

About

Quail eggs have a delicate, slightly acidic flavour that sits happily with the sweetness of the grilled red peppers. Toasted hazelnuts and foie gras enrich the leaves, while a little celery adds a touch of bitterness. If preferred, slices of briskly fried chicken livers may be substituted for the foie gras.

Ingredients

110 g hazelnut kernels
2-3 red peppers
3 handfuls mix

Oceania
Europe
France
Australia
Starter
Gluten-free
Mediterranean

Method

Preheat the oven to 160°C. Toast the hazelnuts in the oven for 10 minutes or until the skins split. Tip them into a coarse sieve and rub off the skins with a clean tea towel; don’t be too fussy about a few bits remaining. Put 2 tablespoons aside for the vinaigre