Photo: Anna Pelzer
Dandelion salad with lardons, quails' eggs and mustard vinaigrette
14 ingredients
30 min + 10 min
Serves 2
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Estimated Nutrition (whole recipe, rough)
220
Calories
2g
Protein
17g
Fat
19g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Dandelion | not in our table | 0 |
| Quail | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100ml/3½fl oz Ligurian olive oil
- 50ml/1¾fl oz walnut oil
- 25ml/1fl oz tarragon
- 1 tsp Dijon mustard
- ½ unwaxed lemon
- salt and freshly ground black pepper
- ½ tsp caster sugar
- small handful fine dandelion
- small handful fine mizuna leaves
- , chopped into cubes, to taste pancetta
- pinch sweet smoked paprika
- 6 quails
- about 100ml/3½fl oz white wine vinegar
- small handful chervil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes