One of my all-time favourite salads. A classic yet sophisticated Spanish recipe that borrows the best from the ‘escabeche’ technique to create a super healthy, luxurious and flavoursome salad.
I’m telling you… This is not a common salad. This one is special. Last year, we had it for our Christmas lunch and it instantly became a new family favourite. Everybody loved it! True that it will require you a bit of effort to nail it down. But I guarantee you that the result will pay off the extra investment you’ll need to put in when preparing it.
The main particularity for this recipe lays on the use of pickled quails or ‘quails in escabeche’. We’ve already written about this traditional Spanish way of cooking food, that uses vinegar to marinate the meat (sometimes fish too) in order to preserve it for longer periods of time.
Attending to the high number of different regional preparations involving quails, we can only guess that Spaniards – specially the Castellanos – love these wild birds. Pickled quail escabeche salads are one of the most popular ones although I had never tried this specific recipe yet. I just love they way the acidity of the pickle gets balanced out by both the sweetness of the vinaigrette and the saltiness of the ham-infused beans. It really is quite something!
But enough talking for today. Give this escabeche salad a go and let us know how you liked it. Hope you enjoy both the cooking and the eating!