Recipe courtesy of Edison Mays Jr.
Sauteed Quail Salad
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1194
- Total Fat
- 105
- Saturated Fat
- 19
- Carbohydrates
- 26
- Dietary Fiber
- 7
- Sugar
- 13
- Protein
- 27
- Cholesterol
- 171
- Sodium
- 1380
- Total: 3 hr 53 min
- Prep: 45 min
- Inactive: 3 hr
- Cook: 8 min
Ingredients
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
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.