Roasted Quail Salad
Makes 6 Servings
|Soave from Italy or Trebbiano from Abruzzo|
This salad pairs the faint game flavor of roasted quail with a blend of greens and herbs. A great choice for a salad course or very light lunch.
- 3 whole Quail Airline Breasts (6 half breasts)
- 1 head of Frisee
- 1 head of Butter Lettuce
- 1 head of Green Leaf
- French Breakfast Radishes, thinly sliced
- 1 tbsp Fresh Dill, leaves stripped from the stems
- 1 tbsp Fresh Mint, leaves stripped from the stems
- 1 tbsp Fresh Parsley, leaves stripped from the stems
- 1 cup Walnut halves
- 1/3 cup of Sherry Vinegar
- 2/3 cup Olive Oil
- 2 sprigs Fresh Oregano
- 2 Garlic cloves, crushed
- 2 tbsp Butter
- Micro Orchids for garnish (optional)
- Salt & Pepper
Preheat your oven to 350.
Spread the walnut meat pieces on a baking pan and toast them in the oven. Once toasted, let them cool and finely chop them.
Separate the leaves of the greens. Rinse them and dry them.
Make a vinaigrette with the vinegar, oil, salt & pepper.
Place the greens & herb leaves together in a large bowl. Season them with salt & pepper.
Separate the airline breasts and trim off any excess skin.
Get a thin layer of oil hot in a frying pan, then carefully lay in the breasts, skin-side down. Give them a few minutes to begin to develop a good sear, then flip them and begin to sear the other side. Add the butter, cloves of garlic, and fresh oregano.
Continue to cook the quail breasts, periodically basting them with the flavored butter. Remove them from the heat as soon as they’re cooked.
Drizzle in a small amount of the vinaigrette into the bowl with the salad greens & toss to coat.
Pile the dressed greens on a plate garnished with the sliced radishes and toasted walnuts. Put the roasted quail breasts to the side.
Drizzle the salad & quail with a little bit more of the vinaigrette. Top the salad with micro orchids if desired. Serve.