Summer Pea Salad with Soft Boiled Quail Eggs

Summer Pea Salad with Soft Boiled Quail Eggs
5 mins preparation, 5 mins cooking time

'This is a great way to make use of all the members of the pea family including the tender tendrils and leaves. Along with the soft boiled quails eggs it works perfectly as a starter, side dish or part of a buffet.' - Mark Hix

Vegetarian , Easy , Dinner Party , Salad , Spring , Egg , Lunch

Ingredients

A couple of handfuls of pea shoots
60-70g small peas
60-70g sugar snaps, halved lengthways
60-70g mangetout, shredded
1tbsp Chardonnay or a good-quality white-wine vinegar
2tbsp vegetable or corn oil
2tbsp rapeseed or olive oil
1tsp Dijon or Tewkesbury mustard
Salt and freshly ground black pepper
A few sprigs of mint, chopped
12 Clarence Court quail eggs

Method

1

Mix all the ingredients for the dressing together, leave to infuse for an hour and strain through a fine-meshed sieve.

2

Bring a pan of water to a simmer then carefully drop in the eggs with a slotted spoon and simmer for 1.5 minutes then drain and refresh in cold water before peeling and rinsing in cold water in case there are any shells.

3

To serve, toss all the ingredients together and garnish with extra torn mint leaves and arrange on plates or serving bowls.

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