Spring Salad with Coffee Vinaigrette

Miele’s own recipe

SERVES: 4 people

APPLIANCE: Oven - 180C

COOKING TIME: 15 minutes (15mins prep)

DIFFICULTY: Simple

Miele-UK-Salad-recipe-Header-Image.jpg
 

Ingredients

For the Vinaigrette

  • 1 tbsp white balsamic vinegar

  • 6 tbsp strong cold coffee

  • 3 tbsp naturally cloudy apple juice

  • 1 tsp grain mustard

  • 1 tbsp wild honey

  • Sea salt

  • Freshly ground black pepper

  • 4 tbsp virgin olive oil

For the Salad

  • 120 g mixed spring salad (rocket, baby spinach, cress, dandelion, organic flowers, etc.)

  • 1 baguette

  • 50 g thinly sliced Coppa (Italian bacon, cut from the neck)

  • 12 fresh quail eggs

  • Salt

  • 1 tbsp white wine vinegar

  • Kitchen paper

 

Method

  1. Whisk together all the ingredients for the vinaigrette and taste.

  2. Wash the salad leaves, sort them and spin them dry.

  3. Preheat the oven. Settings: Top / Bottom Heat / 180° C.

  4. Cut the baguette into very thin slices. Lay the slices of baguette and bacon on a baking tray, place on the third shelf up from the bottom of the oven and toast for 6–7 minutes. Turn over the slices of bread and bacon together.

  5. Break each quail egg individually and place it in a shot glass or small egg cup.

  6. In a small pan (approx. 18 cm diameter), bring 300 ml water to the boil with 2 tsp salt and the white wine vinegar. Once it has come to the boil, reduce the heat to level 1, place the quail eggs one at a time into the hot, but not boiling, water and poach them for 2–3 minutes. Remove the eggs one by one with a fork and drain on kitchen paper.

  7. Dress the salad leaves with the vinaigrette and distribute between the plates. Add the bacon slices and croutons. Top with the quail eggs and drizzle with the remaining vinaigrette. Serve immediately.

 

CREDIT - Miele UK

Production: Regine Smith Thyme
Food styling: Marlies Klosterfelde-Wentzel
Styling: Katrin Heinatz
Photo: © Wolfgang Kowall

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