Spinach and quail’s egg salad with sweet and sour dressing
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....
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Cooking tools:
- Kitchen scale
- Oven
- Saucepan
- Baking sheet
- Skillet
- Kitchen towel
- Whisk
- Chef's knife
- Cutting board
- Serving bowl
- Measuring spoon
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
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