Quail Salad
2 servings
10 minutes
Quail salad is an exquisite dish of French cuisine that combines tender quail meat with crispy frilly lettuce and radicchio leaves. Its origin is linked to the traditions of French gastronomy, where harmony of flavors and textures is valued. The light spiciness of jalapeño complements the sweetness of sun-dried tomatoes, while exquisite extra virgin olive oil adds richness to the dish. This salad is for those who love refined cuisine, where the simplicity of ingredients highlights their natural taste. Served as an appetizer or a light main course, it pairs perfectly with white wine or champagne. The dish not only delights the palate but also visually impresses with its color contrast — deep red radicchio, golden quail, and bright green frilly lettuce create a festive palette. Each bite is a symphony of flavors that awakens gastronomic inspiration.
1
Tear the lettuce leaves into a deep bowl.
- Frillice (frilled iceberg): 30 g
- Radicchio: 30 g
2
Heat olive oil with a pinch of coarse salt in a pan.
- Olive oil: 1 tablespoon
- Coarse sea salt: pinch
3
Put the coarsely chopped meat in the oil.
- Quail fillet: 30 g
4
Add salt and stir. Reduce the heat to medium.
- Sea salt: to taste
5
After 3-4 minutes, add pepper and stir. After another 2 minutes, remove from heat.
- Ground black pepper: to taste
6
Chop the pepper finely.
- Canned (pickled) jalapenos: 20 g
7
Add it to the salad.
- Canned (pickled) jalapenos: 20 g
8
Finely chop the sun-dried tomatoes.
- Sun-dried tomatoes: 20 g
9
Add tomatoes to the salad.
- Sun-dried tomatoes: 20 g
10
Add extra virgin olive oil and mix.
- Extra virgin olive oil: 1 tablespoon
11
Add the fried fillet.
- Quail fillet: 30 g
12
Mix and serve.