Warm Salad With Crisped Spinach And Quail
- Total Time
- 15 minutes
- Rating
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Ingredients
- ¼cup extra-virgin olive oil
- ¼cup heavy cream
- 1tablespoon balsamic vinegar
- 1clove garlic, peeled and minced
- ¾teaspoon kosher salt
- 2drops Tabasco sauce
- 1tablespoon olive oil
- Breasts from 4 quails
- Kosher salt to taste
- 12fresh basil leaves, chopped
- 1quart of peanut oil, for deep frying
- ¾pound fresh spinach, stemmed, washed and dried well
- Kosher salt to taste
- 4cups mesclun
- ¼cup pine nuts, toasted
The Sauce
The Quail
The Spinach
The Salad
Nutritional analysis per serving (4 servings)
494 calories; 52 grams fat; 10 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 13 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 4 grams protein; 444 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the sauce, place the olive oil, cream, vinegar, garlic, salt and Tabasco in a saucepan over medium heat. Boil, lower the heat and simmer 3 minutes. Remove from heat, cover and set aside.
- Step 2
To make the quail, heat the olive oil in a medium skillet over medium-high heat. Add the quail and saute about 2 minutes per side. Remove from the skillet, season with salt, set aside and keep warm.
- Step 3
To make the spinach, heat the oil in a deep, heavy pot to 350 degrees. Carefully add the spinach (the grease will splatter) and fry until crisp, about 1 minute. Remove with tongs and drain on paper towels. Season with salt.
- Step 4
To assemble the salads, divide the mesclun among 4 plates. Top with the quail and sprinkle with the basil. Spoon the sauce over it all and garnish with the fried spinach and pine nuts. Serve immediately.
Private Notes