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Spinach salad with yogurt and wild garlic dressing and chicken breast

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Ingredients for 4 servings:

  • 500 g chicken breast fillet(s)
  • 200 g spinach, young
  • 4 quail eggs
  • 2 tbsp pine nuts
  • 1 cup of yogurt
  • 1 lemon(s)
  • 8 leaves of wild garlic
  • Thyme
  • rosemary
  • 4 tbsp veal stock
  • 1 tbsp balsamic vinegar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Trim the spinach and arrange it in a rosette shape on a plate. Roast the pine nuts in fat and sprinkle over the spinach. Dressing: Blend the yogurt with lemon and oil, season with salt and pepper. Finely chop the wild garlic and add it to the sauce. Pour it in a thin stream over the salad. Season the chicken, fry it on both sides, and season with herbs. Arrange it in thin slices on the salad. Open the quail eggs with a sharp knife and fry them into 4 fried eggs in a little oil. Place them on the meat. Heat the stock, season with balsamic vinegar, and pour it over the meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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