Southern Quail Salad
Source of Recipe
internet
4 whole Quail
1 cup olive oil for roasting
5 cups Spring Mix Lettuces
4 tablespoons of Cous Cous
8 Quail Eggs
10 Kumquats
3 cups of Olive Oil
1 cup Balsamic Vinegar
Salt & Pepper to taste
10 Sprigs of Fresh Thyme
5 Whole Cloves of Garlic
1 cup of Chicken Broth
2 cups of Orange Juice
Oven Roast all quail in Olive Oil, Thyme, Garlic & Salt & Pepper in 350 degree oven for 30 minutes until tender and browned. Cool and slice whole quail in half.
Heat Chicken Broth until warm. Add Cous Cous to broth and let sit until absorbed.
Boil Quail eggs. Cool and peel eggs, then cut into quarters.
Blend with Vinegar, Orange Juice, Olive Oil and Sal & Pepper to taste. Simmer over Medium heat until hot. Add the diced kumquats and cool.
Assemble salad by layers with greens, sprinkle Cous Cous over greens, and top with eggs. Place the halved quail on top and drizzle with dressing.
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