Roasted Quail Salad

Roasted Quail Salad

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Roasted Quail Salad

Makes 6 Servings
wine DRINK PAIRING
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.

INGREDIENTS
  • 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

DIRECTIONS

1

Preheat your oven to 350.
2

Spread the walnut meat pieces on a baking pan and toast them in the oven. Once toasted, let them cool and finely chop them.
3

Separate the leaves of the greens. Rinse them and dry them.
4

Make a vinaigrette with the vinegar, oil, salt & pepper.
5

Place the greens & herb leaves together in a large bowl. Season them with salt & pepper.
6

Separate the airline breasts and trim off any excess skin.
7

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.
8

Continue to cook the quail breasts, periodically basting them with the flavored butter. Remove them from the heat as soon as they’re cooked.
9

Drizzle in a small amount of the vinaigrette into the bowl with the salad greens & toss to coat.
10

Pile the dressed greens on a plate garnished with the sliced radishes and toasted walnuts. Put the roasted quail breasts to the side.
11

Drizzle the salad & quail with a little bit more of the vinaigrette. Top the salad with micro orchids if desired. Serve.
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