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Quail Nicoise Salad

Serves: 4

Cook time: 32 minutes





4 heads of butter lettuce - cut and washed

12 Elevate Quail Eggs

8 golden potatoes

2 Tablespoons extra virgin olive oil

4 cans of albacore tuna, whole filet - packed in water

32 green beans

24 kalamata olives - pitted

4 radishes

Salt and Pepper to taste



1/4 cup extra virgin olive oil

2 Tablespoons Champagne vinegar

2 teaspoons dijon mustard

2 teaspoons Italian seasoning mix

2 teaspoons honey

Salt and pepper to taste



*  To hard boil Quail eggs - Put water and ice in a large bowl, set aside. Bring water to gentle boil in a large sauce pan. Using a slotted spoon, gently place eggs into water. Let cook for 3 1/2 minutes. Using slotted spoon take eggs out of water and place into prepared ice bath, until cooled, about 15 minutes. Remove the shells and cut each egg in half. Set aside.

*  To cook potatoes bring water to a boil in medium stock pot. Add potatoes and cook until knife goes in easily, about 20 minutes. Set aside to cool until you can touch them.

*  Slice potatoes into wedges. Heat olive oil in medium pan and fry the edges of the potatoes until golden brown. Salt for flavor, set aside.

*  Blanch the green beans. Put water and ice in a large bowl, set aside. Bring water to boil in large sauce pan. Add the beans and cook for three minutes or until beans are bright green. Use tongs to remove green beans and place them into prepared ice bath to stop them from cooking, about 3 minutes. Set on paper towel until ready to use. Beans should be cooked but have crunch to them. Set aside.

*  Make the dressing, add all ingredients into a small bowl and whisk until completely combined. Set aside.

*  Slice radishes and set aside.

*  Assemble all the salads. Divide all the ingredients up among the 4 plates. Start with the lettuce, then add the beans and potatoes.

*  Place the tuna closer to the center of the plate and place eggs to one side of tuna.

*  Arrange the rest of the toppings around the tuna and eggs.

*  Salt and pepper to taste.

*  Drizzle dressing over entire salads.

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