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Perthshire Salad

Blue skies and fresh salads - it must be summer! Perthshire’s abundant larder of tasty produce has everything you need for a sensational summer salad.
There’s no better combo than crispy, salty, smoked bacon and oozing eggs - it’s a match made in foodie heaven! This, alongside the crushed garlic and shallots, guarantees a flavour explosion to hit your taste buds - you’ll never think of salad in the same the way again!

Gill x

Preparation Time:
15 minutes
Cooking Time:
15 minutes
Serves: 2


  • 2 tbsp olive oil
  • 220g unsmoked bacon (I used Simon Howie), diced thinly
  • 1 garlic clove, crushed
  • 1 small frisee lettuce
  • 60g lambs lettuce
  • 6 Perthshire quails eggs
  • 1 shallot, finely sliced
  • 75g croutons
  • To Make the Dressing
  • 1 shallot, finely sliced
  • 1 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 3 tbsp olive oil


    1. Heat the olive oil in a frying pan and add the bacon and garlic and allow to sizzle until the bacon is crisp. Using a slotted spoon transfer to a bowl.
    2. Next make the dressing by whisking the shallot together with the red wine vinegar, mustard and add the oil gradually. Set aside.
    3. Wash the lettuce leaves and dry. Bring a pan of water to the boil and crack the quails eggs into the water and poach for 90seconds. Using a slotted spoon, transfer the eggs onto a plate lined with kitchen towel.
    4. In a salad bowl tip in the sliced shallot, lettuce, lardons, croutons and dressing and toss well. Arrange onto two plates and top each plate with the eggs. Serve with cracked black pepper.