Baby mustard lettuce leaves with aioli
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- Mariana Esterhuizen
- 4
- Dairy free
- 10 minutes
- 2 1/2 minutes
- Woolworths White Rock Sauvignon Blanc 2013
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 12 quail’s eggs
- 2 cups baby mustard lettuce leaves
- 8 anchovies
- 1 cup aïoli
- ciabatta or croutons, for serving
Cooking Instructions
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.
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