Warm Salad With Crisped Spinach And Quail
Published December 2, 1995
- Total Time
- 15 minutes
- Rating
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Ingredients
THE SAUCE
¼ cup extra-virgin olive oil
¼ cup heavy cream
1 tablespoon balsamic vinegar
1 clove garlic, peeled and minced
¾ teaspoon kosher salt
2 drops Tabasco sauce
THE QUAIL
1 tablespoon olive oil
Breasts from 4 quails
Kosher salt to taste
12 fresh basil leaves, chopped
THE SPINACH
1 quart of peanut oil, for deep frying
¾ pound fresh spinach, stemmed, washed and dried well
Kosher salt to taste
THE SALAD
4 cups mesclun
¼ cup pine nuts, toasted
Nutritional analysis per serving (4 servings)
7 grams carbs; 20 milligrams cholesterol; 494 calories; 26 grams monosaturated fat; 13 grams polyunsaturated fat; 10 grams saturated fat; 52 grams fat; 3 grams fiber; 444 milligrams sodium; 4 grams protein; 2 grams sugar
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