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
3 cloves garlic, minced
2 tablespoons chopped thyme
1/2 cup balsamic vinegar
1/4 cup white wine
Salt and pepper
2 tablespoons butter
2 tablespoons oil
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.
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