Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette

Name: Crayfish and Poached Quail Eggs Salad and Truffle Vinaigrette
Yield: 4
Cuisine: San Francisco
Ingredients: truffles; red wine vinegar; peanut oil; shallots; dill weed; salt; black pepper; water; carrots; celery; leeks; garlic; onions; peppercorns; bay leaves; salt; black pepper; vegetable stock; crayfish; quail eggs; belgian endive; chicory

Submitted by dot123ca

My husband told me he had never tasted so good flavour,crayfish,poached quai eggs salad,and truffle vinaigrette,combined very well.The crayfish inside them,when you eat one,you want to eat another,hope we can share this great recipe together!

YIELD

4 servings

PREP

5 min

COOK

35 min

READY

40 min

Ingredients

Vinaigrette

OUNCE TRUFFLES *

OUNCE RED WINE VINEGAR

OUNCES PEANUT OIL

OUNCE SHALLOTS
finely chopped

BUNCH DILL WEED
finely chopped *

X SALT
to taste *

X BLACK PEPPER
to taste *

Court bouillon

GALLON WATER *

OUNCES CARROTS

OUNCES CELERY

EACH LEEKS *

CLOVES GARLIC
minced

OUNCES ONIONS

EACH PEPPERCORNS *

EACH BAY LEAVES *

X SALT
to taste *

X BLACK PEPPER
to taste *

Salad

GALLON VEGETABLE STOCK
or court boullion *

EACH CRAYFISH *

EACH QUAIL EGGS *

HEAD BELGIAN ENDIVE

HEAD CHICORY
red *

Directions

Vinaigrette:

Put the truffles, shallots, dill, salt and pepper in a bowl.

While whisking, add vinegar.

Continue whisking and add oil to taste.

Court Bouillon:

Coarsely chop all the vegetables.
Place all ingredients in a pot and cover with water.
Cook over medium heat for 20 to 30 minutes.

Strain.

Salad:

In boiling water with a touch of vinegar, poach the quail eggs until soft.
Place them in a bowl with ice water to cool. Arrange the endive and red chicory on a plate.
Decorate with quail eggs and crayfish tails.

Serve with vinaigrette on the side.