Salade du Jardin de Curé

Preparation info

    • Difficulty

      Easy

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

  • About

Method

Cover the bottom of a saucepan with olive oil and add a thick layer of carrots and celeriac in julienne strips. Add garlic and about half-a-dozen peppercorns. Gently cook the julienne for ten minutes. Let the mixture cool and drain the julienne, keeping the oil for later.

Prepare equal proportions of cress, trevise (red batavia) lettuce, lamb’s lettuce and purslane. Lightly boil soya leaves and green peas separately. Cool these for a minute or two in a bowl of iced water.

Mix all the prepared vegetables in a large salad bowl and put to one side. Break quailseggs into a plate (about six per person). Bring an eight-inch shallow saucepan half-filled with equal amounts of water and red wine to simmering point. Do not add salt to this liquid. Put the eggs gently into the saucepan and let them poach for a minute. Remove the pan from the heat.

Season the salad and add a vinaigrette gourmande with thin slices of smoked pork breast. Toss the salad. Gently place the warm quailseggs on top of the salad. Sprinkle with chopped chives and chervil and serve.