Name: Rectory-Garden Salad
Yield: For four people
Cuisine: French
Ingredients: 500 ml (scant pint) each water and red wine for poaching the quails’ eggs; 24 quails’ eggs or 4 hens’ eggs (see note); 150 g (5¼ oz) smoked streaky bacon in three slices, each cut into 12 little cubes; 2 tablespoons chervil sprigs; 60 g (2 oz) carrots; 1 clove garlic, crushed but not peeled; 60 g (2 oz) celeriac; 1 litre (1¾ pints) water and 15 g (½ oz) coarse salt for cooking the bean sprouts and petits pois; 40 g (1½ oz) fresh or frozen petits pois; 100 g (3½ oz) bean sprouts; 20 g (¾ oz) curly endive or purslane; 15 g (½ oz) lamb’s lettuce in six little bunches; 8 leaves radicchio trevisano or red batavia; 15 g (½ oz) watercress leaves; 7 tablespoons Vinaigrette Gourmande; 2 tablespoons chives, freshly chopped; 400 ml (⅔ pint) olive oil; 8 peppercorns