Home
Recipes
Easy
Spinach and quail’s egg salad with sweet and sour dressing

Spinach and quail’s egg salad with sweet and sour dressing

Name: Spinach and quail’s egg salad with sweet and sour dressing
Total time: 20 min
Yield: Serves 4
Ingredients: 12 quail’s eggs; 2 slices sourdough or ciabatta cubed into 2cm pieces; olive oil; 160g salad or baby spinach; 1 small red onion sliced into rings; 4 slices pancetta chopped; 5 tbsp extra-virgin olive oil; 2 cloves garlic finely chopped; 1 tbsp caster sugar; 3 tbsp cider vinegar; 2 tbsp lemon juice

Published: March 25, 2015 at 4:07 PM

Save recipe

Serves 4

A little effort

Total time: 20 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

If you haven't tried quail's eggs, you must. They taste delicious and look beautiful in this winter salad. Only a little pancetta is used in this recipe, giving a bacon flavour without all the fat. For the croutons, try Poilâne sourdough bread, which is stocked in most Waitrose branches.

Skip to ingredients

Alternatives

Complete the dish

Try this spinach and quail's egg salad, then check out our niçoise salad, Greek salad and potato salad.

Ingredients

12 quail’s eggs
2 slices sourdough or ciabatta

cubed into 2cm pieces
olive oil
160g salad or baby spinach
1 small red onion

sliced into rings
4 slices pancetta

chopped
5 tbsp extra-virgin olive oil
2 cloves garlic

finely chopped
1 tbsp caster sugar
3 tbsp cider vinegar
2 tbsp lemon juice

Method

step 1

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.
step 2

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.
step 3

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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue