26 Rectory-Garden Salad

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

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Salade du jardin de curé ‘A jumble of different salads and herbs with crisp bacon and quails’ eggs’

Ingredients

Main ingredients

60 g (2 oz) carrots
60 g (2

Europe
France
Gluten-free
Mediterranean

Method

Preparing the cooked vegetables

Clean and cut the carrots and celeriac into julienne strips, 3 cm (1¼ inches) long and