60g gruyère, finely grated
12 quails’ eggs
230g asparagus, trimmed
95g bag lambs lettuce
small ripe avocados, halved and sliced
3 tbsp extra virgin olive oiL
½ lemon, juice
½ shallot, very finely diced
½ tsp Dijon mustard
1. Preheat the oven to 200°C, gas mark 6. Line a large baking sheet with parchment. (If using a fan oven, weigh the parchment down with a few baking beans or two metal knives.) Space ½ teaspoons of grated gruyère out on the parchment, to make 16-18 well-spaced piles (they will spread). Bake for 3-6 minutes until the cheese has formed lacy, golden discs. Set aside to cool completely.
2. Meanwhile, bring a pan of water to a rolling boil. Lower in the eggs and boil for 2 minutes 30 seconds. Transfer to a sieve and run under cold water for 1 minute. Carefully roll the eggs on a work surface to crack the shells and peel as neatly as possible. (This is easiest when they are submerged in cool water.) Halve the eggs.
3. Steam the asparagus over simmering water for 3-4 minutes. Divide between plates with the lettuce, eggs and avocado; season. Mix the oil, lemon juice, shallot and mustard; season and spoon over the salad. Finish with the cheese crisps.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
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