Wilted Frisee Salad with Fava Beans, Potatoes, Dill, and Quail Eggs
Fresh dill adds an interesting flavor to the frisée, fava beans, and potatoes. Quail eggs turn this simple recipe into a beautiful salad.Serves 4-6
Ingredients
- 1 head frisée , cleaned and ends trimmed
- 12 small potatoes (such as fingerlings, new, or small red)
- 2 cups fava beans , shelled
- 1/2 cup fresh dill , chopped, plus sprigs for garnish
- 6 quail eggs
- 4 teaspoons extra virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Add the potatoes to a medium pot of salted water and bring to a boil. Reduce the heat and cook over medium-low heat for 15-20 minutes. Remove from heat and drain. Set aside.
- Bring water to a boil in a medium pot. Add the fava beans and cook for 2-3 minutes. Remove from heat and drain. Set aside.
- Heat 2 teaspoons olive oil in a large cast-iron skillet over medium-high heat. Add the fava beans, season with salt and pepper, and cook for 3-4 minutes, stirring occasionally. Remove from heat and transfer to a small bowl. Set aside.
- When the potatoes are cool enough to handle, smash them with the side of a knife and cut them into large pieces. Heat the additional 2 teaspoons olive oil in the skillet over medium-high heat. Add the potatoes, season with salt and pepper, and cook until crispy, approximately 10 minutes. Return the fava beans to the skillet. Add the frisée and dill. Reduce the heat to medium-low heat, and cook for 3 minutes, stirring occasionally. Remove from heat and keep warm.
- Poach the quail eggs.
- Transfer the ingredients from the skillet to a serving bowl. Arrange the quail eggs on top of the salad. Season with additional salt and pepper, if desired, and garnish with dill. Serve immediately.
Please follow and like:
