Starters & Light meals

Baby mustard lettuce leaves with aioli

4
Easy
10 minutes
2 1/2 minutes
Wine/Spirit Pairing
Woolworths White Rock Sauvignon Blanc

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Ingredients

Method
  • 12 quail eggs
  • 2 cups baby mustard lettuce leaves
  • 8 anchovies
  • 1 cup aïoli
  • ciabatta or croutons, for serving

Boil the quail’s eggs for approximately 2–21⁄2 minutes to achieve soft-boiled eggs. Plunge the eggs into cold water and remove the shells as soon as the eggs are cool enough to handle.

Arrange the baby mustard lettuce leaves on a serving plate, top with the quail’s eggs and anchovies and serve with the aïoli and fresh ciabatta or croutons.

Mariana Esterhuizen

Recipe by: Mariana Esterhuizen

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