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Ginny Judd
Spinach salad with quail eggs and raw ham
A tasty Italian recipe. The starter contains the following ingredients: meat, quail eggs, garlic, olive oil, pistolet, Parma ham, ready-to-cook spinach (300 g), white wine vinegar, salt and (freshly ground) black pepper.
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Ingredients
Directions
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Preheat the grill to the highest setting.
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Fry eggs boil hard in about 5 minutes.
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Rinse under cold water and allow to cool.
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Peel and squeeze garlic.
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Mix in half of garlic and 3 tbsp olive oil.
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Bread rolls in length cut into thin slices and cover with garlic oil.
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Slices of bread under hot grill for approx.
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2 minutes until golden brown and crispy.
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Fry the pan lightly with oil and heat.
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Bake ham for approx.
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2 minutes.
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Remove the ham from the pan and store cooking fat in the pan.
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Peel and halve quail eggs.
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Spread spinach on four plates.
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Peel the slices of ham into pieces and place on spinach.
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Bake grease in frying pan with wine vinegar, residual oil, remaining garlic, salt and pepper for about 1 minute.
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Dressing over salad scoop.
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Place bread slices and quail eggs on salad..
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Nutrition
245Calories
Sodium35% DV850mg
Fat28% DV18g
Protein28% DV14g
Carbs2% DV7g
Fiber4% DV1g
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