Add a touch of indulgence to an otherwise easy recipe. Your guests will be so impressed with the delicious truffle notes of this quail egg salad.
- ten Quail eggs
- 450 grams Green beans
- 3 tablespoons Olive oil, divided
- 2 tablespoons Truffle Butter
- 1 cup Panko breadcrumbs
- 1 teaspoon Dijon Mustard
- 4 teaspoons apple cider vinegar
- Salt and pepper
- ¼ cups Coarsely chopped parsley, divided
Place the quail eggs in a medium saucepan. Add cold water and bring to a boil over medium heat. Let boil for 5 minutes. Remove the eggs from the pan, run them under cold water, peel them and cut them in half.
Cut off the ends of the green beans. Place in a pot of salted boiling water and cook for 5 minutes or until al dente. Drain and run under cold water. Let dry.
Heat a frying pan with 1 tablespoon of olive oil and the truffle butter. When the butter begins to melt, add the panko breadcrumbs and fry for about 4-5 minutes or until golden. Stir constantly as it can burn quickly. Let cool.
For the dressing, in a small bowl, add the remaining 2 tablespoons of olive oil, Dijon mustard and apple cider vinegar. Mix until well combined.
To assemble, on a flat serving platter, place the green beans. Pour half of dressing top and season with salt and pepper. Put the truffle butter breadcrumbs on top.
Put half of the chopped parsley on the breadcrumbs. Place the quail eggs on top. Pour the rest of the dressing on the piled lettuce. Add the remaining parsley. Season with salt and pepper.