2 medium beets

2 small heads bibb lettuce

2 bunches watercress

2 tablespoons crème fraiche

1 tablespoon chopped parsley

5 tablespoons extra-virgin olive oil

3 tablespoons herb infused white vinegar (or to taste)

coarse salt and freshly ground pepper to taste

1 dozen quail eggs, boiled for 2 minutes

½ cup chopped chervil leaves



1.Place the beets in a saucepan with water to cover and simmer for one hour or until tender. Remove from heat and allow to cool in the liquid. Peel and julienne.

2. Break up the heads of bibb lettuce, leaving the leaves whole. Wash and dry. Cut the stems from the watercress; wash and dry the leaves.

3. Make the dressing. Mix the creme fraiche, parsley, olive oil and vinegar together and season to taste with salt and pepper.

4. To assemble, put whole leaves of lettuce around the outer edges of six individual plates. Place watercress in the middle of the plate and sprinkle the beets on top. Peel the quail eggs and cut them in half. Place the eggs on top and sprinkle with chervil. Drizzle dressing over and serve.


from Moira Hodgson, The New York Times

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