READY IN
15 minutes
COOKING TIME
10 minutes
PREP TIME
5 minutes
SERVES
4 people
ingredients
- 300g waxy salad potatoes
- 8 quail's eggs
- 5 tbsp Brindisa North & South Olive Oil
IN STOCK
- 4 tsp Unio Moscatel Vinegar
IN STOCK
- a little finely grated garlic
- salt and pepper
- 4 little gem lettuce hearts, broken into leaves
- 1 jar Navarrico Artichoke Hearts, drained well and cut into quarters
IN STOCK
- 1 jar El Navarrico piquillo peppers, cut into quarters
OUT OF STOCK
- 32 Brindisa Empeltre black olives, pitted
IN STOCK
- small handful of basil leaves, torn
- 1 tin Ortiz Anchovies (78g), drained
OUT OF STOCK
METHOD
- Steam the potatoes until tender, leave to cool in a colander then cut into 2cm pieces.
- Cook the quail’s eggs in gently boiling water for about 3 minutes, plunge into cool water for two minutes then peel and halve.
- Make the dressing: whisk together the oil, vinegar and garlic. Season with salt and black pepper.
- Compose the salad: on a base of whole lettuce leaves distribute the potatoes, artichokes, peppers, olives and basil leaves. Add the egg halves and finish with the anchovy fillets.
- Drizzle with dressing.
- Accompany with a fresh crusty baguette or slices of toasted country bread.
ingredients
- 300g waxy salad potatoes
- 8 quail's eggs
- 5 tbsp Brindisa North & South Olive Oil
IN STOCK
- 4 tsp Unio Moscatel Vinegar
IN STOCK
- a little finely grated garlic
- salt and pepper
- 4 little gem lettuce hearts, broken into leaves
- 1 jar Navarrico Artichoke Hearts, drained well and cut into quarters
IN STOCK
- 1 jar El Navarrico piquillo peppers, cut into quarters
OUT OF STOCK
- 32 Brindisa Empeltre black olives, pitted
IN STOCK
- small handful of basil leaves, torn
- 1 tin Ortiz Anchovies (78g), drained
OUT OF STOCK