This recipe comes from my book
Citrus and Spice A Year of
It can be served as a starter for four or as a light main
course for two.
12 quail’s eggs
20 baby leeks, about 525g
1 teaspoon smooth Dijon mustard
2 tablespoon white wine vinegar
6 tablespoons extra virgin olive oil
a handful tarragon leaves, snipped
salt and freshly ground black pepper
100g mixed rocket and red chard leaves
Place the eggs in a small saucepan.
Cover with cold water and bring up to
Cook for 2 minutes then
remove and cool under cold running water before peeling.
Trim the leeks, cut away their roots and top darkest part of
their green leaves.
tough outer leaf and cut a cross in the pale green section of their leaves –
like the top of the mop.
thoroughly in a sinkful of cold water.
Bring a large pan of water to the boil and add the
Return to the boil and cook
briskly for 3 minutes or until the leeks are just tender.
Drain and cool under cold running
water, then pat dry on kitchen paper.
In a large bowl whisk together the mustard, vinegar and
Add the tarragon and
season to taste.
Set aside until
When you are ready to serve, mix the leeks into the
vinaigrette, followed by the salad leaves.
Divide into airy piles between 4 plates.
Halve the eggs and tuck 6 egg halves on