Spring salad with devilled egg dressing

SERVES 4 // PREP TIME 15 MINS // COOK 25 MINS Inspired by the flavours of devilled eggs, this dressing is perfect served with delicate spring greens. Pictured p119

12 quail eggs, at room temperature 400 gm kipfler potatoes, scrubbed 2 bunches asparagus, trimmed, sliced on an angle 150 gm yellow butter beans, trimmed 2 red witlof, trimmed, leaves separated 1½ cups (loosely packed) watercress DEVILLED EGG DRESSING

180 ml (¾ cup) chardonnay vinegar

¼ tsp ground white pepper

55 gm (¼ cup) caster sugar

2 egg yolks

¼ tsp smoked paprika

1 tsp Dijon mustard

1 tbsp plain flour

2 drops Tabasco, to season

Celery salt, to season 60 gm (¼ cup) crème fraîche

1 Place quail eggs in a medium saucepan, cover with cold water, bring to the boil, cook until soft-boiled (2-3 minutes); drain, cool under cold running water, then peel and set aside.

2 For dressing, combine vinegar, pepper and sugar in a small saucepan over medium heat and bring to the boil, stirring to dissolve sugar. Pour 60ml vinegar mixture over quail eggs, place in small jar and refrigerate until needed. 3 Meanwhile, whisk yolks, paprika, mustard and flour in a bowl. Slowly whisk in remaining hot vinegar, then return mixture to pan and stir over medium heat until dressing thickens (3 minutes). Remove from heat, whisk in crème fraîche, and season with Tabasco and celery salt; set aside at room temperature.

4 Cook potatoes in a large saucepan of salted boiling water until tender (20 minutes). Drain; set aside to cool slightly. 5 Cook asparagus and beans in salted boiling water until tender (3 minutes); drain and refresh.

6 Slice potatoes and place in a large bowl with asparagus, beans, witlof and watercress. Slice quail eggs in half, arrange over salad and serve with devilled egg dressing.