Friday, August 03, 2012

Warm salad with Swiss chard, smoked duck breast and quail eggs

Warm salad with Swiss chard, smoked duck breast and quail eggs served on my great-grandfathers English stone ware plate from 1850
One of the best dishes made with ingredients on our allotment was a warm salad that my friend Dagfinn made the other day. 
Swiss chard is a leaf vegetable with brightly red stems. You can either use it raw, as spinach or steam it in a pan, as spinach.

My friend Dagfinn and I picked a bunch of brightly green leaves to prepare at home. We also grabbed a large courgette as well and sliced it, fried it lightly in a pan with a little olive oil, adding the Swiss chard leaves. He had separated the leaves from the stems, allowing the stems to heat a little longer to get tender,  As they steamed he added salt and pepper, and split the vegetables on two large dinner plates.

Dagfinn garnished the warm salad with tiny,  hard boiled quail eggs and delicious sliced smoked and salted duck breasts. Yum!

More quails on Enjoy Food & Travel

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