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Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette

Make Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette at home with Truffles, Vinegar Red Wine, Oil Peanut, Shallots Finely Chopped, and Ga Water. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 oz
• 1 oz
• 3 oz
• 1 oz
• 1
• 8 oz
• 8 oz
• 1/2 pc
• 2 pc
• 8 oz
• 10 pc
• 2 pc
• 1
• 16 pc
• 8 pc
• 1 pc
• 1 pc
• Vinaigrette
• ����

Method (preview)

1. 1

   Put the truffles, shallots, dill, salt and pepper in a bowl.

2. 2

   While whisking, add vinegar. Continue whisking and add oil to taste.

3. 3

   Coarsely chop all the vegetables. Place all ingredients in a pot and cover with water. Cook over medium heat for 20 - 30 minutes.

4. 4

   Strain.

5. 5

   Place them in a bowl with ice water to cool.

6. 6

   Arrange the endive and red chicory on a plate.

7. 7

   Decorate with quail eggs and crayfish tails.

8. 8

   Serve with vinaigrette on the side.

9. 9

   Chef: Werner Albrecht, The French Room

10. 10

    Four Season's Clift Hotel, San Francisco, CA