Salad of baby artichokes, asparagus, leaves and quails eggs
SALAD OF BABY ARTICHOKES, ASPARAGUS, LEAVES AND QUAIL EGGS WITH LEMON DRESSING AND CARTA DI MUSICA
Serves 4
Ingredients
4 baby artichokes
1 lemon, halved
12 quail eggs
16 medium asparagus spears
200 g (7 oz) fresh salad leaves (chervil,
For the salad
chickweed, amaranth, rocket/arugula, or any baby mixed leaves or edible flowers of choice)
Cornish sea salt and freshly ground black pepper
For the lemon dressing
200 ml (7 fl oz/scant 1 cup) good olive oil
zest of 2 lemons
For the carta di musica
150 ml (5 fl oz/scant 2/3 cup) water
150 g (5 oz/generous 1 cup) ‘00’ flour
100 g (31/2 oz/generous 3/4 cup) semolina good olive oil (ideally infused with a rosemary sprig), for brushing fine Cornish sea salt
Start with the carta di musica. Preheat the oven to 200°C (180°C fan/400°F/Gas 6).
Method
In a large bowl, combine the water, flour and semolina with a pinch of salt. Bring together gently and knead into a dough. divide the dough into 8 pieces and use a pasta machine to roll the dough out into 8 thin, rectangular sheets about 1 mm (1/16 in) thick.
Place on a baking sheet and bake in the oven for 5–6 minutes until golden and crisp. Brush with infused rosemary oil and season with sea salt.
For the lemon dressing, warm the olive oil in a pan, then add the lemon zest to the oil to infuse. Remove from the heat and let cool.
For the salad, pull the outer leaves from the artichokes until the paler, softer leaves are seen. Cut the leaves across the tops, trim the ends of the stalks and use a vegetable peeler to pare back the stalks, keeping them similar sizes. Cut the artichokes into quarters and rub with the lemon halves, then drop them into a bowl of water acidulated with a squeeze of the lemon juice.
Bring a large saucepan of water to the boil, add the quail eggs and boil for 1 minute, then remove with a slotted spoon to a bowl of iced water.
Add the artichoke pieces to the still-boiling water and cook for 5 minutes until tender. remove with a slotted spoon and refresh in iced water, then drain well once again.
Cut the tough ends of the asparagus spears off at a diagonal, add to the pan of still-boiling water and cook for 2 minutes. drain and refresh in iced water.
Toss the artichokes, asparagus and salad leaves together, then season with the lemon dressing and some sea salt and black pepper, to taste. Arrange attractively on 4 serving plates, carefully looking at the textures, shapes and colours.
Carefully peel the quail eggs. Cut a thin slice off the bottom of the eggs, as this allows them to sit square to the plate, then carefully cut the tops off the eggs revealing the soft yolks. Tuck them into the salads, allowing 3 on each plate.
Drizzle with some more lemon dressing and place a shard of carta di musica on top of each salad.
Wine Pairing notes
"Asparagus is a classic pairing for a crisp Sauvignon Blanc and I would be happy to match this to Kevin Judds Greywacke Sauvignon from Malborough, New Zealand. Kevin is one of our favourite winemakers from our restaurant list which Emily and I have personally selected. Apart from being instrumental in making New Zealand Sauvignon what it is during his time at Cloudy Bay, Kevin is also a friend and wildlife photographer. This Sauvignon shows vibrant, tropical fruit and lively acidity. Not so much in your face but complementary to the fresh green asparagus and creamy quails egg." - Mark Hellyar
