Haricot Vert Salad with Quail Eggs and Shrimp
Christophe Eme says this is the kind of food his mother, Maryvonne, used to make when he was growing up in the Loire valley. Everything came from their backyard: the beans, the shallots, the laitue (similar to Boston lettuce), the eggs. His mother even made vinegar for the dressing. Eme refines and updates the recipe by using quail eggs instead of hen eggs and substituting arugula for the lettuce. Maryvonne used peanut oil in the dressing, as is traditional in the Loire, but Eme opts for olive oil instead.
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