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Haricot Vert Salad with Quail Eggs and Shrimp
© John Kernick

Haricot Vert Salad with Quail Eggs and Shrimp

  • TOTAL TIME: 45 MIN
  • SERVINGS: 12
  • FAST
  • HEALTHY
  • MAKE-AHEAD

Christophe Emé 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. Emé 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 Emé opts for olive oil instead.

  1. 2 tablespoons white wine vinegar
  2. 2 dozen quail eggs (see Note)
  3. 6 cups water
  4. Three 3-inch strips of lemon zest
  5. 1 tablespoon cracked black pepper
  6. 2 bay leaves
  7. 1 teaspoon fennel seeds
  8. 1 star anise pod
  9. Kosher salt
  10. 1 pound medium shrimp, shelled down to the tails, and deveined
  11. 2 pounds haricots verts
  12. 2 tablespoons sherry vinegar
  13. 2 tablespoons Dijon mustard
  14. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  15. Freshly ground pepper
  16. 1 bunch of arugula (6 ounces), large stems discarded
  17. 2 medium shallots, minced
  1. Bring a medium saucepan of water to a simmer and add the white wine vinegar. Add the quail eggs and simmer over moderate heat until hard-cooked, about 7 minutes. Drain the eggs and crack the shells against the side of the pan. Fill the pan with cold water and let stand until the eggs are cool.
  2. Meanwhile, in a medium saucepan, combine the 6 cups of water with the lemon zest, cracked pepper, bay leaves, fennel seeds, star anise and 1 teaspoon of salt. Simmer the court bouillon (seasoned water) for 5 minutes. Add the shrimp and simmer just until cooked, about 2 minutes. Drain the shrimp in a colander; let cool. Pick out and discard any bits of seasoning.
  3. In a large pot of boiling salted water, cook the haricots verts until crisp-tender, about 4 minutes. Drain well and spread the beans out on a baking sheet to cool.
  4. In a small bowl, whisk the sherry vinegar with the mustard. Whisk in the olive oil and season with salt and pepper.
  5. Peel the quail eggs and halve them lengthwise. In a large bowl, toss the arugula with 1 tablespoon of the dressing and spread on a platter. In the same bowl, gently toss the haricots verts with the shallots, quail eggs and all but 1 tablespoon of the remaining dressing. Mound the haricot vert salad on the arugula. Add the shrimp to the bowl and toss with the remaining 1 tablespoon of dressing. Top the haricots verts with the shrimp and serve.
Make Ahead The recipe can be prepared through Step 4 up to 1 day in advance. Refrigerate the shrimp, haricots verts, eggs and dressing separately. Notes Instead of quail eggs, you can use 6 large chicken eggs; boil for 10 minutes and halve lengthwise.
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