12 quails' eggs
2 slices of day-old bread
4 rashers of dry cure back bacon
2 cloves of garlic
2 tbsp. cold pressed rapeseed oil
1 head cos or romaine lettuce
For the dressing
1 tsp. cider or white wine vinegar
Salt and freshly ground black pepper
150ml cold pressed rapeseed oil
Bring a pan of water to the boil and add the quail’s eggs. Return quickly to the boil and cook for 3 min. Drain and cool the eggs under cold running water. Gently crack and the peel away the shells. Cut the eggs in half and set aside. Remove the crusts from the bread and discard. Cut the bread into small cubes. Cut the bacon into thin strips and place in a frying pan with the garlic cloves. Cook until crisp, and then remove the bacon and place on a plate lined with a sheet of kitchen paper. Add the oil to the pan then add the bread cubes and toss in the oil. Cook until crisp and golden. Remove from the pan and add to the bacon. Discard the garlic cloves. Wash and shake dry the lettuce and cut or tear into bite-size pieces. Arrange the lettuce, bacon, eggs and bread croutons on a serving dish.
To make the dressing, whisk together the ingredients. Drizzle some of the dressing over the salad and serve the remainder on the side.
Other salad recipes in our July/Aug 2013 issue:
• Tossed leaves with edible flowers
• Sweet & sour cucumber salad
• Fresh bean salad
• Fennel, rocket and goats’ cheese salad
• Beetroot, carrot and apple salad
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