Haricot Vert Salad with Quail Eggs and Shrimp
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. More Salad Recipes
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Recipe Summary
Ingredients
Directions
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.