Warm Salad of Tenderstem Broccoli with Quail Eggs and Bacon

  • Preparation Time2 mins
  • Cooking Time8 mins
  • Serves2
  • DifficultyEasy
1 tsp olive oil
100g smoked lardons
½ tsp Dijon mustard
2 tsp white wine vinegar
4 tsp olive oil
6 quail eggs
200g Tenderstem broccoli
A handful of salad leaves
Parmesan shavings
Salt and pepper

Put a pan of water on to boil. Get a non-stick frying pan over a medium-high heat and add a drop of olive oil. Add the lardons and fry for 5-7 minutes, stirring occasionally, until crisp.

Meanwhile, make the dressing by whisking together the mustard, vinegar, and olive oil with a pinch of salt and pepper. Set aside. To the pan of now boiling water, carefully drop in the eggs and boil for 2 minutes. Remove with a slotted spoon and put in a bowl of cold water.

Add a pinch of salt to the same pan and simmer the broccoli for 2 minutes until tender. Meanwhile carefully peel the eggs.

Drain the broccoli well and arrange on a plate. Scatter over the lardons, and top with quail eggs, artfully cutting in half if you like. Finish with salad leaves, Parmesan, and the dressing.

Recipe courtesy of Tenderstem Broccoli

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