Spinach & quail's egg salad with sweet & sour dressing
Only a little pancetta is used in this recipe, giving a bacon flavour without all the fat
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 mins
- Heat the oven to 200C/fan 180C/gas 6. Simmer the quail's eggs in boiling water for 21/2 minutes then run under cold water to cool. Spread the croutons onto a baking sheet.
- Drizzle over 1 tbsp of olive oil and season. Bake for 5 minutes or until golden and crisp, then cool.
- To make the dressing, cook the pancetta without any oil in a small frying pan until crisp then drain on kitchen towel. Add the olive oil and garlic. Cook until lightly golden, then take off the heat and add the sugar, pancetta, vinegar, lemon juice and season. Put back on the heat and whisk together.
- Arrange the spinach leaves in salad bowls. Peel and halve the eggs and add them to the salad along with the onion and croutons. Pour the warm dressing over the top and toss well.
Know-how
For the croutons, try Poilâne sourdough bread, which is stocked in most Waitrose branches.
Per serving
311 kcalories, protein 9.6g, carbohydrate 15.5g, fat 23.8 g, saturated fat 3.3g, fibre 1.6g, salt 0.8 g
Recipe from olive magazine, February 2007.
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http://www.bbcgoodfood.com/recipes/4110/
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Ingredients
- 12 quail eggs
- 2 slices of sourdough bread or ciabbatta, cubed into 2cm pieces
- olive oil
- 160g salad or baby spinach
- 1 small red onion , sliced into rings
SWEET AND SOUR DRESSING
- 4 slices of pancetta , chopped
- 5 tbsp extra-virgin olive oil
- 2 garlic cloves , finely chopped
- 1 tbsp caster sugar
- 3 tbsp cider vinegar
- 2 tbsp lemon juice
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 mins
Ingredients
- 12 quail eggs
- 2 slices of sourdough bread or ciabbatta, cubed into 2cm pieces
- olive oil
- 160g salad or baby spinach
- 1 small red onion , sliced into rings
SWEET AND SOUR DRESSING
- 4 slices of pancetta , chopped
- 5 tbsp extra-virgin olive oil
- 2 garlic cloves , finely chopped
- 1 tbsp caster sugar
- 3 tbsp cider vinegar
- 2 tbsp lemon juice
Per serving
311 kcalories, protein 9.6g, carbohydrate 15.5g, fat 23.8 g, saturated fat 3.3g, fibre 1.6g, salt 0.8 g
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28 January 2008
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03 April 2010
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