Sauteed Quail Salad

2015-11-17
  • Yield : 4 servings
  • Prep Time : 45m
  • Cook Time : 8m
  • Ready In : 53m
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Ingredients

  • 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
  • 4 quails
  • 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

Method

Step 1

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.

Step 2

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.

Step 3

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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