Starter Recipes > Royal Salad

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.


4 quail’s eggs
8 large prawns
mixed salad leaves including Lamb's Lettuce, washed and dried
smoked salmon, cut in strips

for the dressing:

2 tablespoons walnut oil
1 tablespoon red wine vinegar
freshly ground black pepper
(see measure conversions for more information)


- 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.