400g baby red or chat potatoes
150g green beans, trimmed, halved
1 bunch baby asparagus, ends trimmed
12 quail eggs (see tip, below)
80g beetroot leaves or mixed salad leaves
350g baby heirloom or mixed medley tomatoes, halved
1 small red onion, halved, cut into thin wedges
1 cup (160g) jumbo rainbow olives (see tip, below)
½ cup chopped flat-leaf parsley
½ cup basil tips (see tip, below)
¼ cup olive oil
2 tbsp red wine vinegar
2 tbsp water
2-4 drained anchovies, (optional)
2 tsp Dijon mustard
2 tsp caster sugar
1 tbsp chopped tarragon leaves
Salt & cracked black pepper
To make dressing, combine all ingredients in a blender. Pulse until emulsified. Set aside.
Cook potatoes in a saucepan of boiling water until just tender. Drain and rinse under cold water until cool. Cut into quarters.
Boil beans and asparagus for 2 minutes or until just tender. Drain. Cool in cold water. Gently boil quail eggs for 6 minutes. Cool in cold water. Peel. Cut in half.
Place potatoes, beans, asparagus, beetroot leaves, tomato, onion, olives and parsley in a large bowl. Add half of the dressing and toss to combine. Arrange on a serving platter. Place egg halves in salad. Sprinkle with basil tips and drizzle with remaining dressing to serve.
Tip: Find quail eggs at gourmet greengrocers and some butchers.
Tip: Jumbo rainbow olives are available in jars from gourmet greengrocers. Cut around the olive stone to remove wedges of
flesh. Or you can use any pitted olive you prefer.
Tip: You can find potted baby basil plants in some supermarkets, greengrocers or garden nurseries. Alternatively, pick small basil tips from a regular bunch.