Quail Salad

1 serving

25 minutes

Quail salad is an elegant combination of exquisite ingredients that embodies the spirit of European cuisine. The quail, gently fried in olive oil, reveals its rich flavor, while quail eggs add softness and a creamy texture. White bread turns into crispy croutons, and sweet persimmon and aromatic tarragon give the dish subtle fruity and herbal notes. Red onion in delicate feathers adds piquancy, while corn salad leaves refresh the composition. The balsamic cream ties all components together into a harmonious ensemble of flavors. This salad is a true embodiment of balance between sweet, salty, and spicy, perfectly suited for a light dinner or festive table.

Energy value per serving

• Calories: 724.3
• Proteins: 39.2g
• Fats: 29.6g
• Carbohydrates: 78.4g

Ingredients

• Quail: 1 pc
• Olive oil: 1 tbsp
• Fresh tarragon: 2 stem
• Persimmon: 1 pc
• Quail egg: 2 pc
• Corn salad: 20 g
• Red onion: 20 g
• White bread: 100 g
• Balsamic cream: 10 ml

Cooking steps

1. Cut the quail in half, fry in olive oil for about two minutes on all sides, and let cool.

   Required ingredients:

   • Quail: 1 piece
   • Olive oil: 1 tablespoon

2. Boil quail eggs hard, peel, and cut in half.

   Required ingredients:

   • Quail egg: 2 pieces

3. Cut white bread into cubes and dry it in a dry pan - you will get croutons.

   Required ingredients:

   • White bread: 100 g

4. Cut the onion halves lengthwise into feathers. Slice the persimmon into circles.

   Required ingredients:

   • Red onion: 20 g
   • Persimmon: 1 piece

5. Drizzle a few drops of balsamic cream on the plate, arrange salad leaves, onion, persimmon slices, and tarragon leaves. Top with a fried quail and scatter croutons and halved eggs around.

   Required ingredients:

   • Balsamic cream: 10 ml
   • Corn salad: 20 g
   • Red onion: 20 g
   • Fresh tarragon: 2 stems
   • Quail: 1 piece
   • White bread: 100 g
   • Quail egg: 2 pieces