Starter Recipes > Royal Salad
Starter - Royal Salad
Main Course - Pork Medallions
Dessert - Orange Delight
8 large prawns
mixed salad leaves including Lamb's Lettuce, washed and dried
smoked salmon, cut in strips
1 tablespoon red wine vinegar
salt
freshly ground black pepper
(see measure conversions for more information)
- Boil the quail’s eggs for 4 minutes then cool immediately in cold water.
- Shell the quail’s eggs and peel the prawns, cover and refrigerate.
- Prepare the salad leaves.
- Just before serving, whisk the dressing and pour half over the salad leaves.
- Fold in the salmon.
- Arrange on two plates.
- Cut the quail’s eggs in half and arrange with the prawns, around the salad.
- Drizzle the remaining dressing over the salads.
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This recipe is part of the February 2007 Recipes Menu
Starter - Royal Salad
Main Course - Pork Medallions
Dessert - Orange Delight
How to make Royal Salad:
The quail's eggs, smoked salmon and prawns turn this salad into a starter of real distinction! Serves 2.
Ingredients
4 quail’s eggs8 large prawns
mixed salad leaves including Lamb's Lettuce, washed and dried
smoked salmon, cut in strips
for the dressing:
2 tablespoons walnut oil1 tablespoon red wine vinegar
salt
freshly ground black pepper
(see measure conversions for more information)
Method
- Whisk all the ingredients for the dressing together in a small bowl and set aside.- Boil the quail’s eggs for 4 minutes then cool immediately in cold water.
- Shell the quail’s eggs and peel the prawns, cover and refrigerate.
- Prepare the salad leaves.
- Just before serving, whisk the dressing and pour half over the salad leaves.
- Fold in the salmon.
- Arrange on two plates.
- Cut the quail’s eggs in half and arrange with the prawns, around the salad.
- Drizzle the remaining dressing over the salads.
Quidco - Where Savvy Shoppers Save Money!
If you have a question or comment relevant to this page, then please post it below.
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