Name: Henry’s lentil and quail’s egg salad
Yield: Serves 4-ish
Cuisine: British
Ingredients: 1 tablespoon finely chopped shallot; 1 bay leaf; 150 g Puy lentils; a good glug of red or white wine vinegar; a generous handful of fresh flat-leaf parsley; 4 tablespoons olive oil; flaked sea salt; juice of ½ lemon, plus extra if needed; 50 g can of salted anchovies in olive oil; 2 free-range egg yolks; 2 cloves of garlic, crushed; 1 teaspoon English mustard; ground black pepper; 4 very nice salted anchovy fillets (try the Ortiz brand, from Spain), to garnish; 2 teaspoons Worcestershire sauce; 1 teaspoon Tabasco; juice of 1 small lemon; 300 ml olive oil; 12-18 quail’s eggs

Preparation info

Serves
4
-ish

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

One of my favourite restaurants is Racine, which is nestled among the shops along the Brompton Road in London. Henry Harris, the chef and owner, is a good friend of mine and a very fine cook, to say the least. Here is one of my favourites from his extensive repertoire of what he calls his ‘good bourgeois food’. The anchovy dressing recipe makes more than you will need, but is excellent for a Caesar-style salad