Warm Salad With Crisped Spinach And Quail Recipe

Name: Warm Salad With Crisped Spinach And Quail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1/4 cup heavy cream; 1 tablespoon balsamic vinegar; 1 clove garlic, peeled and minced; 3/4 teaspoon kosher salt; 2 drops Tabasco sauce; 1 tablespoon olive oil; Breasts from 4 quails; Kosher salt to taste; 12 fresh basil leaves, chopped; 1 quart of peanut oil, for deep frying; 3/4 pound fresh spinach, stemmed, washed and dried well; Kosher salt to taste; 4 cups mesclun; 1/4 cup pine nuts, toasted

Servings: persons

1/4 cup extra-virgin olive oil
1/4 cup heavy cream
1 tablespoon balsamic vinegar
1 clove garlic, peeled and minced
3/4 teaspoon kosher salt
2 drops Tabasco sauce
1 tablespoon olive oil
Breasts from 4 quails
Kosher salt to taste
12 fresh basil leaves, chopped
1 quart of peanut oil, for deep frying
3/4 pound fresh spinach, stemmed, washed and dried well
Kosher salt to taste
4 cups mesclun
1/4 cup pine nuts, toasted

1
To make the sauce, place the olive oil, cream, vinegar, garlic, salt and Tabasco in a saucepan over medium heat.
2
Boil, lower the heat and simmer 3 minutes.
3
Remove from heat, cover and set aside.
4
To make the quail, heat the olive oil in a medium skillet over medium-high heat.
5
Add the quail and saute about 2 minutes per side.
6
Remove from the skillet, season with salt, set aside and keep warm.
7
To make the spinach, heat the oil in a deep, heavy pot to 350 degrees.
8
Carefully add the spinach (the grease will splatter) and fry until crisp, about 1 minute.
9
Remove with tongs and drain on paper towels.
10
Season with salt.
11
To assemble the salads, divide the mesclun among 4 plates.
12
Top with the quail and sprinkle with the basil.
13
Spoon the sauce over it all and garnish with the fried spinach and pine nuts.
14
Serve immediately.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1/4 cup heavy cream, 1 tablespoon balsamic vinegar, 1 clove garlic, peeled and minced, and more.

Yes, Warm Salad With Crisped Spinach And Quail falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Salad With Crisped Spinach And Quail

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions