A robust salad recipe, made with a flavoursome mix of griddled fennel, boiled quail eggs and salty anchovies – perfect for a summer’s day.
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Ingredients
- 30g buckwheat (see tip)
- 6 quail eggs
- 3 fennel bulbs, any fronds reserved
- 1 tbsp olive oil
- 2 tsp Dijon mustard
- Juice ½ lemon
- 6 tbsp extra-virgin olive oil
- 12 anchovy fillets in oil, drained
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Method
- Toast the buckwheat in a dry frying pan over a medium-high heat, stirring often, for 5-10 minutes until dark golden and nutty. Set aside.
- Cook the quail eggs for 2 minutes in boiling water, then cool in a bowl of iced water. Peel, then set aside.
- Slice the fennel thickly lengthways, then brush with olive oil. Griddle until charred but not soft, then set aside.
- Make the dressing by whisking together the mustard, lemon juice and extra-virgin olive oil. Season with salt and pepper and put in a jam jar.
- To serve, put the griddled fennel in a dish and top with the quail eggs, halved, and the anchovy fillets. Garnish with the toasted buckwheat and any fronds from the fennel, then drizzle with the dressing.
Nutrition
- 176kcals Calories
- 15.5g (2.5g saturated) Fat
- 4.1g Protein
- 5.3g (1.2g sugars) Carbs
- 2.4g Fibre
- 0.3g Salt
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