Recipe courtesy of Edison Mays Jr.
Sauteed Quail Salad
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- Level: Intermediate
- Total: 3 hr 53 min
- Prep: 45 min
- Inactive: 3 hr
- Cook: 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1194
- Total Fat
- 105 g
- Saturated Fat
- 19 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 7 g
- Sugar
- 13 g
- Protein
- 27 g
- Cholesterol
- 171 mg
- Sodium
- 1380 mg
- Level: Intermediate
- Total: 3 hr 53 min
- Prep: 45 min
- Inactive: 3 hr
- Cook: 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1194
- Total Fat
- 105 g
- Saturated Fat
- 19 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 7 g
- Sugar
- 13 g
- Protein
- 27 g
- Cholesterol
- 171 mg
- Sodium
- 1380 mg
Ingredients
Dressing:
Quail marinade:
Salad:
Directions
- To make dressing, combine all ingredients in a blender, except for the oil. Blend until well combined. With the blender on low speed, drizzle 1 1/2 cups extra-virgin olive oil into blender. Chill.
- Combine all of the quail marinade ingredients except oil and butter. Add the quail and marinate for at least 3 hours in the refrigerator. Remove the quail from the marinade and saute in olive oil and butter. Cook for 2 to 4 minutes on each side. They will turn a golden dark oak color.
- Combine the lettuce, spring mix, tomato, onion, and cilantro in a large bowl. Dress the salad with dressing. Divide salad onto 4 salad plates. Cut the quail in 1/2 and place at the base of the salad. Garnish with chives or scallions and serve.
