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    Farmhouse Salad with Scotch Duck’s Egg

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    Farmhouse Salad with Scotch Duck’s Egg

    This main-course salad makes an ideal kitchen supper and it’s easy to vary the ingredients as you choose – using different salad leaves, replacing the black pudding with British chorizo or making a parsley-based dressing would all work well.

    • Preparation time: 30 minutes, plus 1 hour infusing
    • Cooking time: 15 minutes
    • Total time: 45 minutes, plus 1 hour infusing 45 minutes

    Serves: 4


    • 80g lardons
    • 180g black pudding, skinned
    • 2 tbsp vegetable oil
    • 2 slices white bread, cubed
    • 20g butter
    • 80g mixed salad leaves
    • Scotch eggs
    • 4 duck’s eggs
    • 300g Cumberland sausage meat
    • 100g fresh white breadcrumbs
    • 3 tbsp plain flour
    • 1 egg, beaten
    • 1 litre vegetable oil
    • Tarragon dressing
    • 1 tbsp cider vinegar
    • 1 tsp english mustard
    • 1 garlic clove
    • 4 tarragon sprigs
    • 2 tbsp virgin rapeseed oil
    • 3 tbsp vegetable or corn oil


    1. For the dressing, shake all the ingredients in a jar; leave to infuse for an hour.
    2. Boil the eggs in simmering water for 3 minutes, then refresh in cold water and peel. Divide the sausage meat into 4 patties and wrap evenly around each egg.
    3. Put the breadcrumbs, flour and beaten egg in 3 separate containers. Coat each Scotch egg in flour, then egg, then crumbs.
    4. Heat the oil to 140–150°C in a deep, heavy-based pan. Fry the eggs for 3–4 minutes and drain on kitchen paper.
    5. Cook the lardons and black pudding in 1 tbsp oil in a frying pan for 2–3 minutes. Remove. Heat the remaining oil, add the bread with the butter and fry for 4 minutes. Drain on kitchen paper.
    6. Toss the leaves with a little strained dressing; season and arrange with the croutons and cooked meat. Top with the halved Scotch eggs, and more dressing.

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    Drinks recommendation

    You can’t beat a great English ale with this earthy salad.


    Average user rating

    3 stars