Crayfish and Poached Quail Eggs Salad with Truffle Vinaigrette
These elegant salads, with their quail eggs and crayfish, make wonderful starters for a formal dinner. Note the directions for poaching the quail eggs: with the water hot but not boiling, the eggs are not broken apart by the action of the water. The vinegar helps the whites stay together and firm.
Ingredients
- Vinaigrette
- Truffles - 1/4 ounce
- Red Wine Vinegar - 1 ounce
- Shallots - 1 ounce, finely chopped
- Dill - 1 bunch, chopped
- Salt and freshly ground pepper to taste
- Peanut Oil - 3 ounces
- Court Bouillon
- Carrots - 8 ounces. coarsely chopped
- Celery - 8 ounces. coarsely chopped
- Leek - 1/2 single, coarsely chopped
- Garlic Clove - 2, peeled and coarsely chopped
- Onion - 8 ounces, coarsely chopped
- Peppercorns - 10
- Bay Leaves - 2
- Salt and freshly ground pepper to taste
- Water - 1 gallon
- Salad
- Crayfish - 16
- White Vinegar - 1 teaspoon
- Quail Eggs - 8
- Belgian Endive - 1 head
- Red Chickory or Radicchio - 1 head
Instructions
To prepare the vinaigrette: Put the truffles, shallots, dill, salt, and pepper n a non-aluminum bowl. Add the vinegar, whisking constantly. Continuing to whisk, slowly drizzle in the oil until the consistency is to taste and the mixture is emulsified. Set aside.
To prepare the court bouillon: Place all ingredients in a pot and cover with the water. Cook over medium heat for 20 to 25 minutes. Strain; let cool.
To prepare the salad: Bring the court bouillon to a boil. Add the crayfish and cook for 6 to 8 minutes, depending on size. Remove and drain.
Bring a small saute pan of water and the vinegar to a boil. Turn off the heat. Break the eggs, one at a time, into a saucer, then slip the egg into the hot water. When all the eggs have been added, cover and let stand until the whites are firm and the centers are soft, about a minute. Lift with a slotted spoon and set aside in a bowl of ice water to cool.
Tear the endive and red chickory apart into bite-sized pieces.
To serve: Arrange a mixture of greens on each chilled salad plate. Decorate each salad with quail eggs and crayfish. Pass the vinaigrette on the side.
