Warm Salad of Bacon with Quail Eggs and Tenderstem BroccoliWiltshire Bacon Co
This recipe using our smoked back bacon makes an attractive and healthy salad. Served warm it will satisfy even the largest of appetites. It only takes 2 minutes to prepare and 8 minutes to cook with a skill level set at ‘easy’.
1 tsp olive oil
100g smoked back bacon, cut into small strips or lardons
½ tsp Dijon mustard
2 tsp white wine vinegar
4 tsp olive oil
6 quail eggs
200g Tenderstem broccoli
A handful of salad leaves
Salt and pepper
Bring a pan of water to the boil.
Place a non-stick frying pan over a medium-high heat and add a drop of olive oil. Add the bacon lardons and fry for 5-7 minutes, stirring occasionally, until crisp.
Meanwhile, make the dressing by whisking together the mustard, vinegar, and olive oil with a pinch of salt and pepper. Set aside. To the pan of now boiling water, carefully drop in the eggs and boil for 2 minutes. Remove with a slotted spoon and place in a bowl of cold water.
Add a pinch of salt to the same pan and simmer the tender-stem broccoli for 2 minutes until tender. Meanwhile carefully peel the eggs.
Drain the broccoli well and arrange on a plate. Scatter over the bacon lardons, and top with quail eggs, artfully cutting in half if you like. Finish with salad leaves, Parmesan, and the dressing.