How To Make Quail Pancetta Salad

Step 2: Boil the water

Fill the saucepan half full of water, then bring to the boil, adding a little salt.

Using a sharp knife, top and tail the French beans and set to one side.

Step 3: Fry the pancetta

Using the non-stick frying pan, fry the pancetta for about 1 minute each side and then keeping the bacon juice in the pan, remove the pancetta onto a plate covered in kitchen paper to drain.

Step 4: Cook the beans

Add the French beans to the saucepan and cook for 2-3 minutes in rapidly boiling water. Drain into a colander and run under a cold running tap for a minute to refresh.

Step 5: Prepare and cook the quail

Season the skin of the quail with salt and pepper and add to the frying pan containing the bacon juices and fry over a medium heat for 2 minutes on each side. Remove from the pan and rest on kitchen paper.

Step 6: Make the dressing

Transfer the cooking juices from the frying pan into a bowl. Add the olive oil and shallot vinegar and whisk well, seasoning with salt and pepper. Keep whisking until emulsified.

Step 7: Add the beans

Now add the French beans and flageolet beans to the dressing and toss together.

Step 8: Add the quail

Take the breasts of quail and slice each into 2 or 3 pieces. Add to the dressing and toss well.

Step 9: Prepare the chicory

Slice off the ends of the chicory and break apart into leaves.

Step 10: Arrange and serve

On each serving plate, arrange 4 leaves of chicory. Place a slice of pancetta on top and spoon over the beans and quail mixture. Top with another slice of pancetta.

Drizzle some of the liquid from the salad bowl around the plate to add a finishing touch. Serve.