|Warm salad with Swiss chard, smoked duck breast and quail eggs served on my great-grandfathers English stone ware plate from 1850|
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
- See couscous with quails from Amizmiz in crepes as served at Le Fes in Marrakech (April 15th 2010)
- Stuffed quails with wild rice and warm figs (January 21st 2007)
- A quail egg garnished the Gourmand Salade served at La Coupole in Marseille (December 2nd 2006)