26 Rectory-Garden Salad

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

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
Mediterranean
Gluten-free

Method

Preparing the cooked vegetables

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