Oeufs de caille sur son nid de roquette
- 2 dozen quail eggs
- 4 ounces thinly sliced dry cured ham (prosciutto for example)
- 8 cups washed and dried arugula
- 2 large carrots, peeled and shredded
- 1 tablespoon vinegar
- 1 shallot, peeled and minced
- 1/2 teaspoon dried herbs (you pick)
- pinch of sugar
- pinch of salt and pepper
- 3 tablespoons olive oil
- Hard boil the quail eggs by placing them in a pot of simmering water. Cook at a simmer for 4 minutes, then immediately drain and place in a bowl of ice water. When they are completely cooled, remove the shell by rolling the egg between your fingers to crack the shell all over. Then carefully remove the shell. Rinse and dry the shelled egg.
- Slice the ham in long, slender strips. In a large salad bowl toss together the arugula, shredded carrots, and ham.
- Prepare a vinaigrette by mixing the vinegar with the shallot, herbs, sugar and salt and pepper. If you have time, let this sit for a while to infuse flavors. Whisk or shake in the olive oil. Pour the dressing on the salad and toss.
- Arrange the salad in "nests" on 4 salad plates and place 6 peeled quail eggs in the center of each.
Makes 4 servings.
Easy French Food http://easy-french-food.com
