Quail Salad
1 serving
40 minutes
Quail salad is a refined combination of flavors born in European gastronomy. This exquisite dish combines tender quail meat soaked in chicken broth and butter with bright notes of blanched apple and prunes. The layered structure of the salad harmoniously blends grated potatoes with nutmeg, sweet carrots, and spicy beets, giving it richness. Sun-dried tomatoes and frisée lettuce add freshness, while hazelnut oil completes the flavor composition with a nutty note. Decorated with beet chips and a basil sprig, this salad is not just a dish but a culinary masterpiece suitable for special occasions and gourmets who appreciate layered textures and deep flavors.
1
Boil the potatoes, peel them, grate them, mix with the prepared dressing (ketchup + mayonnaise), add nutmeg and finely chopped walnuts.
- Potato: 30 g
- Walnuts: 10 g
- Nutmeg: 2 g
- Homemade mayonnaise: 18 g
- Ketchup: 3 g
2
Boil the carrots beforehand, peel them, grate them, and mix with the prepared dressing (ketchup + mayonnaise).
- Carrot: 20 g
- Homemade mayonnaise: 18 g
- Ketchup: 3 g
3
Boil the beetroot beforehand, peel it, and slice it thinly.
- Beetroot: 15 g
4
Peel the apples, slice them, and blanch in sugar syrup.
- Apple: 24 g
- Sugar syrup: 20 ml
5
Process half of the quail, add salt and pepper. Fry in butter and simmer in chicken broth. Break one part of the quail (the leg) into fillet and mix with chopped prunes, then add the dressing.
- Quail: 120 g
- Butter: 20 g
- Chicken broth: 150 ml
- Pitted prunes: 5 g
6
Layer all the ingredients, top with frisée lettuce, sun-dried tomatoes, and quail breast (dressed with hazelnut oil), and decorate with beet chips and a basil sprig.
- Frisee: 15 g
- Sun-dried tomatoes: 4 g
- Hazelnut oil: 3 ml
- Basil: 3 g
- Pomegranate jelly: 25 g
- Beetroot: 15 g