QUAIL PANCETTA SALAD

Salads : How To Make Quail Pancetta Salad

A very tasty salad - great if you fancy something a bit different. A very unique and tastful alternative to the usual salad.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
170 g tinned flageolet beans, washed & drained
8 rashers pancetta, cut in round slices
170 g French beans
8 breasts of quail
2 heads of endive
salt and pepper
150 ml extra virgin olive oil
2 tbsp shallot vinegar
salt and pepper

1 saucepan
1 chopping board
1 sharp knife
1 non-stick frying pan
1 pair of tongs
kitchen paper
1 colander
2 bowls
1 whisk

PROCESSING METHOD

Boil the water
* Fill the saucepan half full of water, then bring to the boil, adding a little salt.
* Using a sharp knife, top and tail the French beans and set to one side.

Fry the pancetta
* Using the non-stick frying pan, fry the pancetta for about 1 minute each side and then keeping the bacon juice in the pan, remove the pancetta onto a plate covered in kitchen paper to drain.

Cook the beans
* Add the French beans to the saucepan and cook for 2-3 minutes in rapidly boiling water.
* Drain into a colander and run under a cold running tap for a minute to refresh.

Prepare and cook the quail
* Season the skin of the quail with salt and pepper and add to the frying pan containing the bacon juices and fry over a medium heat for 2 minutes on each side.
* Remove from the pan and rest on kitchen paper.

Make the dressing
* Transfer the cooking juices from the frying pan into a bowl.
* Add the olive oil and shallot vinegar and whisk well, seasoning with salt and pepper. Keep whisking until emulsified.

Add the beans
* Now add the French beans and flageolet beans to the dressing and toss together.

Add the quail
* Take the breasts of quail and slice each into 2 or 3 pieces. Add to the dressing and toss well.

Prepare the chicory
* Slice off the ends of the chicory and break apart into leaves.

Arrange and serve
* On each serving plate, arrange 4 leaves of chicory. Place a slice of pancetta on top and spoon over the beans and quail mixture. Top with another slice of pancetta.
* Drizzle some of the liquid from the salad bowl around the plate to add a finishing touch.
* Serve.