Sauteed Quail Salad

Total Time:
3 hr 53 min
45 min
3 hr
8 min

4 servings

  • Dressing:
  • 2 egg yolks*
  • 1 cup white wine
  • 2 bunches cilantro, blanched
  • 4 to 5 cloves garlic, minced
  • 1/4 rice wine vinegar
  • 4 scallions, minced
  • 2 teaspoons sugar
  • Salt and pepper
  • 1 1/2 cups extra-virgin olive oil
  • Quail marinade:
  • 3 cloves garlic, minced
  • 2 tablespoons chopped thyme
  • 1/2 cup balsamic vinegar
  • 1/4 cup white wine
  • Salt and pepper
  • 4 quails
  • 2 tablespoons butter
  • 2 tablespoons oil
  • Salad:
  • 1 head romaine lettuce, cleaned and cut into bite-sized pieces
  • 2 handfuls spring mix
  • 1 tomato, diced
  • 1 onion, julienned
  • 1 tablespoon chopped cilantro leaves
  • 4 to 5 scallions, sliced, for garnish
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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