Mini Scotch Egg & Asparagus Salad Recipe
quail egg, merguez sausage, béarnaise, watercress oil, parmigiano-reggiano
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Ingredients
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Salad Base
Béarnaise Sauce
Method
Preparing Mini Scotch Eggs
- 1
- 2
Prepare Merguez Sausage
Remove the casing from the merguez sausage. Roll into small balls and flatten them slightly.
- 3
Wrap Quail Eggs
Peel the cooled quail eggs. Take the sausage meat and wrap it around each egg, ensuring it is completely covered.
- 4
Fry Scotch Eggs
Heat oil in a frying pan over medium heat. Fry the wrapped eggs until golden brown on all sides. Remove and drain on paper towels.
Preparing Asparagus Salad
- 5
Cook Asparagus
In the same boiling water, blanch the asparagus for 2-3 minutes until tender but still crisp. Drain and cool immediately in ice water.
- 6
Assemble Salad
In a large bowl, combine the blanched asparagus, watercress, and sliced mini scotch eggs. Shave Parmigiano-Reggiano over the top.
Making Béarnaise Sauce
- 7
Prepare the Sauce
In a saucepan, combine shallots, tarragon, and white wine vinegar. Reduce over medium heat until almost dry. Strain and let cool.
- 8
Serving
- 9
Serve
Drizzle the béarnaise sauce over the assembled salad and serve immediately.