Warm salads are no longer particularly fashionable. Like quiche, pâtés and terrines they have moved along the conveyor belt of over-use into new oblivion. Perhaps they must wait a while like soups to be suddenly rediscovered. You and I need have no such worries. A warm salad – salad with warm components, to be more precise -offers contrasts of hot and cold, crunchiness of lettuces against meat or fish, and the opportunity to use an interesting dressing.
This quail salad is designed to be a first course. With more lettuce and some good bread it would make a perfectly satisfactory lunch.
© 1990 Shaun Hill. All rights reserved.