- FOR THE DRESSING:
- 3 garlic cloves, crushed
- Sea salt and freshly ground black pepper
- 2 chillies, finely chopped
- 12 black olives, pitted and finely chopped
- Zest of 1 unwaxed lemon
- 150ml extra virgin olive oil
- FOR THE SALAD:
- Handful fresh rocket or baby salad leaves
- 2 x 125g buffalo mozzarella balls
- 6 slices Parma ham
- 6 quail eggs, plus 150ml red wine vinegar (this helps to remove the shell from the quail eggs)
This is a simple recipe that can be modified to include vine-ripened tomatoes, grilled peppers and sliced red onions. If you leave out the Parma ham, this also works beautifully as a vegetarian dish.
Prep: 10 minutes :: Serves: 6
To make the dressing, put the crushed garlic and sea salt in a bowl or a pestle and mortar and mix well to produce a pulp. Add the chillies, olives, lemon zest and olive oil and mix to combine. Season with pepper, then allow to sit for up to 30 minutes. The flavours will develop and may require adjustment once they've sat there for a while.
Fill a small saucepan with water and bring to the boil. With a slotted spoon, lower the quail eggs into the boiling water so that they're fully immersed. Boil for exactly two minutes over a high heat, then remove the eggs and immediately immerse them in ice-cold water. This will stop them from cooking any further.
After three minutes, remove the eggs from the water and carefully place them in a small bowl. Cover with red wine vinegar and allow to soak for 2 minutes. Then return them to the cold water and carefully remove the shells. A bit finnicky, but it'll be worth it!
Scatter some fresh rocket or baby salad leaves over a large platter and arrange slices of mozzarella and Parma ham on top. Then add the quail eggs. Drizzle the dressing over the salad just before serving.