21s Quail Salad Recipes

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GRILLED QUAIL SALAD WITH HONEY-DIJON DRESSING



Grilled Quail Salad with Honey-Dijon Dressing image

Categories     Salad     Mustard     Quail     Red Wine     Grill/Barbecue     Honey     Thyme     Bon Appétit

Yield Makes 4 first-course servings

Number Of Ingredients 20

Quail:
1 cup dry red wine
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons canola oil
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 3 1/2- to 4-ounce quail, cut lengthwise in half
Salad:
1/4 cup canola oil
1/4 cup unseasoned rice vinegar
1 tablespoon Asian sesame oil
2 teaspoons honey
2 teaspoons Dijon mustard
1 1/2 teaspoons minced peeled fresh ginger
1 5-ounce package mixed greens
1 large carrot, peeled, cut into ribbons with vegetable peeler
1/4 cup pine nuts, toasted
2 tablespoons sesame seeds, toasted

Steps:

  • For quail:
  • Whisk first 7 ingredients in bowl. Add quail; cover and chill overnight.
  • For salad:
  • Whisk first 6 ingredients in small bowl. Season dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Prepare barbecue (medium-high heat). Grill quail until brown and cooked through, about 6 minutes per side.
  • Place greens, carrot ribbons, pine nuts, and sesame seeds in large bowl. Reserve 3 tablespoons dressing. Pour remaining dressing over salad; toss to coat. Season salad with salt and pepper.
  • Divide salad evenly among plates, topping each with 2 quail halves. Drizzle quail with 3 tablespoons dressing; serve.

SAUTEED QUAIL SALAD



Sauteed Quail Salad image

Provided by Food Network

Categories     appetizer

Time 3h53m

Yield 4 servings

Number Of Ingredients 23

2 egg yolks*
1 cup white wine
2 bunches cilantro, blanched
4 to 5 cloves garlic, minced
1/4 rice wine vinegar
4 scallions, minced
2 teaspoons sugar
Salt and pepper
1 1/2 cups extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons chopped thyme
1/2 cup balsamic vinegar
1/4 cup white wine
Salt and pepper
4 quails
2 tablespoons butter
2 tablespoons oil
1 head romaine lettuce, cleaned and cut into bite-sized pieces
2 handfuls spring mix
1 tomato, diced
1 onion, julienned
1 tablespoon chopped cilantro leaves
4 to 5 scallions, sliced, for garnish

Steps:

  • To make dressing, combine all ingredients in a blender, except for the oil. Blend until well combined. With the blender on low speed, drizzle 1 1/2 cups extra-virgin olive oil into blender. Chill.
  • Combine all of the quail marinade ingredients except oil and butter. Add the quail and marinate for at least 3 hours in the refrigerator. Remove the quail from the marinade and saute in olive oil and butter. Cook for 2 to 4 minutes on each side. They will turn a golden dark oak color.
  • Combine the lettuce, spring mix, tomato, onion, and cilantro in a large bowl. Dress the salad with dressing. Divide salad onto 4 salad plates. Cut the quail in 1/2 and place at the base of the salad. Garnish with chives or scallions and serve.

GRILLED QUAIL SALAD '21' CLUB



Grilled Quail Salad '21' Club image

Categories     Salad     Leafy Green     Orange     Mango     Quail     Fall     Grill     Gourmet

Yield Serves 4 as a first course or light main course

Number Of Ingredients 21

For marinade
1/2 cup fresh orange juice
1 lemon, quartered
2 bay leaves
1 teaspoon dried thyme, crumbled
1 teaspoon juniper berries*, crushed
2 tablespoons molasses
2 dried small chilies (each about 1 inch long) or 1/2 teaspoon dried hot red pepper flakes
2 garlic cloves, crushed
8 boneless quail**
available at specialty foods shops and in spice section of many supermarkets
** available at some butcher shops
For dressing
3 tablespoons tarragon white-wine vinegar
1 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
2 navel oranges, peel and pith cut away and sections cut free from membranes
1 mango, peeled, pitted, and sliced
1/2 cup pepitas (hulled green pumpkin seeds)***, toasted lightly
2 cups packed mesclun (mixed baby greens), washed and spun dry
***available at natural foods stores

Steps:

  • Make marinade:
  • In a bowl or baking dish stir together marinade ingredients until combined.
  • Add quail, turning to coat. Marinate quail, covered and chilled, turning occasionally, at least 3 hours or overnight.
  • Make dressing:
  • In a bowl whisk together vinegar and mustard and add oil in a stream, whisking until emulsified. Add orange sections, mango, and pepitas. Chill dressing, covered, about 3 hours to blend flavors.
  • Prepare grill.
  • Grill quail in batches on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side, or until juices run clear when fleshy part of a thigh is pierced. (Alternatively, cook quail in batches in a cast-iron skillet over moderate heat, turning frequently to avoid burning, about 10 minutes.) Let quail stand 3 minutes.
  • Toss mesclun with dressing and divide among 4 plates. Top each salad with 2 quail.

GRILLED QUAIL SALAD



Grilled Quail Salad image

Provided by Food Network

Yield 4 main course or 8 appetizers

Number Of Ingredients 18

1/2 cup orange juice
1 lemon, juiced and cut into quarters
2 bay leaves
1 stalk lemongrass, crushed to release its oils
2 to 3 star anise
2 tablespoons molasses
2 tablespoons soy sauce
2 whole chili pepper pods, or 1/2 teaspoon crushed chili peppers
2 cloves garlic, peeled and crushed
1 tablespoon grated ginger
8 whole quail, breast bone removed, preferred
2 cups mesclun salad mix, or your own mix of tender salad greens
2 tablespoons Dijon mustard
3 tablespoons rice wine vinegar
2 tablespoons honey
1/2 cup fragrant extra virgin olive oil 1 papaya, pitted, peeled and sliced
1 mango peeled, pitted, and sliced
1/2 cup shelled pumpkin seeds, toasted 2 to 4 minutes in a 250 degree oven and salted

Steps:

  • Combine the orange and lemon juice, bay leaves, crushed lemongrass, star anise, molasses, soy, chili, garlic and ginger and marinate the quail for several hours, or overnight, covered, in the refrigerator.
  • To make the dressing for the salad, combine the mustard, vinegar and honey and whisk in the olive oil to create an emulsion.
  • Remove the quail from the marinade and grill over an outdoor barbecue for 4 to 5 minutes on each side, or cook over medium heat in a cast iron skillet for 10 to 12 minutes, turning frequently to avoid burning. Remove from the heat and let the quail rest for several minutes before serving.
  • Toss the salad greens with the dressing and divide among 4 plates. Top each salad with 2 quail for a main course and garnish each with several slices of papaya and mango and sprinkle with toasted pumpkin seeds.

HONEY-GLAZED QUAIL WITH WALDORF SALAD



Honey-glazed quail with Waldorf salad image

This makes an impressive starter for a celebration menu - but you won't be tied to the stove all night

Provided by Jason Atherton

Time 1h50m

Number Of Ingredients 11

6 quails , spatchcocked
100ml balsamic vinegar
1 tbsp red wine vinegar
3 tbsp clear honey
2 fresh thyme sprigs
2 heads Baby Gem lettuce , separated into leaves
1 apple , finely sliced
2 tbsp chopped toasted walnuts
2 celery sticks, finely diced
1 tbsp freshly chopped chives , plus extra for serving
1 tbsp mayonnaise

Steps:

  • Put the vinegars, honey and thyme sprigs into a bowl; mix well. Tip half the mixture into a large bowl. Add the quails, turn to coat, then cover and leave to marinate for at least 1 hr.
  • Heat oven to 200C/fan 180C/gas 6. Heat a griddle over a medium heat, then cook the quails in batches for about 5 mins on each side until nicely charred. Once ready, place them in a roasting tin, then roast for 5 mins. Leave to rest for 5 mins, then brush over the remaining marinade.
  • For the salad, arrange the lettuce in 6 Martini glasses (or small bowls). Put the remaining salad ingredients into a bowl and mix well. Divide among the glasses and sprinkle over the extra chives. To serve, divide the quails among 6 plates and serve each with a salad.

Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Protein 23 grams protein, Sodium 0.21 milligram of sodium

(QUAIL) EGG SALAD SANDWICHES ON A STICK



(Quail) Egg Salad Sandwiches on a Stick image

My kids love quail eggs. Even though they taste exactly like hen eggs, they want quail eggs because they are so little and fun. They challenged me to make an egg salad on a stick and this is what I came up with. Use whatever ingredients your family likes. They are healthier than hen eggs. Typically 5 quail eggs equals one serving. Serve chilled or at room temperature with mustard, mayonnaise, and capers.

Provided by Buckwheat Queen

Categories     Appetizers and Snacks

Time 35m

Yield 8

Number Of Ingredients 10

16 quail eggs
1 tablespoon distilled white vinegar
1 teaspoon salt
16 bread cubes, toasted
2 marinated artichoke hearts, drained and quartered
16 cocktail onions
8 miniature pickles
8 sun-dried tomatoes packed in oil, drained
8 skewers
¼ teaspoon ground paprika

Steps:

  • Place eggs in a saucepan and cover with water; stir in vinegar and salt. Bring to a boil, reduce heat to medium, cover the saucepan, and cook until eggs are set, about 4 minutes. Let sit, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
  • Thread 1 bread cube, 1 artichoke quarter, 1 onion, 1 egg, 1 pickle, 1 onion, 1 egg, 1 sun-dried tomato, and 1 bread cube, respectively, onto each bamboo skewer. Sprinkle finished "sandwiches" with paprika.

Nutrition Facts : Calories 195.4 calories, Carbohydrate 31 g, Cholesterol 151.9 mg, Fat 4.7 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 863.3 mg, Sugar 2.8 g

ROAST & MARINATED QUAIL WITH WARM SPRING VEGETABLE SALAD



Roast & marinated quail with warm spring vegetable salad image

This elegant, restaurant-style main course makes the most of seasonal spring vegetables

Provided by Gordon Ramsay

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 17

2 oven-ready quails (See tip at end of recipe)
1 tbsp olive oil
small knob of butter
10-12 asparagus spears
2 handfuls salad leaves (I use frisée)
2 tbsp clear honey
1 tsp English mustard
4 tbsp soy sauce
1 tbsp sherry vinegar
5 tbsp vegetable oil
3 tbsp sesame oil
2 tbsp crème fraîche
2 tbsp mascarpone
1 tbsp white wine vinegar
2 spring onions , finely sliced
1 tbsp olive oil
300g new potatoes , cooked, then peeled and halved

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix the marinade ingredients in a shallow bowl and set aside. Season the quail inside and out with salt and pepper. Heat the oil in an ovenproof frying pan, then brown the quail well on all sides. Add the butter and baste the quail. Then pop into the oven for 10 mins. Leave the quail to rest for a few mins until just cool enough to handle.
  • Using a large serrated knife, carefully halve each quail straight down the middle, then submerge in the marinade and leave to rest while you make the rest of the dish.
  • For the potato salad, mix the crème fraîche, mascarpone, vinegar and spring onions with some salt and pepper. Set aside. Heat the oil in a frying pan and sizzle the potatoes for about 5-10 mins, tossing occasionally until golden.
  • Tip the hot potatoes into a bowl and fold through the crème fraîche mixture to bind and dress them. Set aside.
  • Snap the tough ends off the asparagus, peel the stalks, then cut each spear in half at an angle. Bring a large pan of salted water to the boil.
  • Cook the asparagus in the boiling water for 2 mins until tender but retaining a slight crunch. Drain well. Place in a small bowl and, while still steaming hot, spoon over and toss through a couple tbsp of the marinade. You are now ready to serve.
  • Spoon half the potato salad into the centre of a large dinner plate. Lift the quail from the marinade and lay 2 halves, breasts facing inwards, on top of the potato salad. Scatter the leaves evenly around the edge of the plate. Tuck the asparagus spears in a circular fashion among the salad leaves with the tips pointing out. Coat the quail and drizzle the leaves with a little more of the marinade, then serve.

Nutrition Facts : Calories 718 calories, Fat 51 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.41 milligram of sodium

GRILLED QUAIL SALAD



Grilled Quail Salad image

Provided by Craig Claiborne

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 quail, about 3/4 pound each, cleaned weight
1 1/2 tablespoons Dijon-style mustard
2 tablespoons peanut, corn or vegetable oil
1 teaspoon finely minced garlic
1 tablespoon finely minced fresh thyme leaves or half the amount dried
1 tablespoon coarsely ground peppercorns
Salt to taste if desired
16 cups mixed salad greens such as spinach, curly chicory, radicchio and/or romaine, cut or torn into large, bite-size pieces
Sherry vinegar vinaigrette (see recipe)

Steps:

  • The quail may be prepared and seasoned the day before. If they are, cover with plastic wrap and refrigerate until ready to cook.
  • Carefully run a sharp knife lengthwise up and down one side of the backbone of each bird. Open each up, skin side down, on a flat surface, and carefully run the knife lengthwise up and down the other side of the backbone to cut it away. Discard the backbones.
  • Gently press with the fingers on either side of the breast bones to make the birds lie flat. Carefully cut away breast bones, using the knife tip.
  • Rub quail evenly on both sides with the mustard and oil. Smear them with the garlic, thyme, peppercorns and salt. Put the quail in a bowl and let stand until ready to use.
  • When ready to cook quail, preheat a charcoal grill or the oven broiler to high.
  • Arrange quail skin side down and flat on the charcoal grill or, if the broiler is to be used, place a rack on a baking dish and arrange the quail skin side up. Grill about 5 minutes on one side and turn. Cook 3 to 5 minutes longer.
  • For the broiler, place quail about 4 inches from heat source. Broil about 4 minutes and turn. Broil about 3 to 5 minutes more.
  • When ready to serve quail put the salad greens in a large skillet and start heating, stirring. Quickly pour the salad dressing over all and toss briefly until warm and the salad greens start to wilt. Do not overcook or allow greens to wilt completely.
  • Arrange an equal portion of greens on each of 4 salad plates. Arrange 1 quail on each serving.

FANCY SHMANCY SALAD WITH QUAIL EGGS AND TARRAGON DRESSING



Fancy Shmancy Salad With Quail Eggs and Tarragon Dressing image

This is fairly simple and the main attraction is the quail egg. If you have never had a quail egg, you will be pleasantly surprised! They taste delicious and I find that they peel much easier than chicken eggs. The taste isn't actually that much different than chicken eggs; maybe a little milder. The fresh peas add a crisp crunch to the salad. This light salad would be an impressive start to a meal.

Provided by Nif_H

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

12 quail eggs
18 butter lettuce leaves, washed
4 ounces baby spinach leaves, washed
1/2 cup fresh sweet peas
1/2 cup walnuts, chopped and lightly browned in a frying pan
fresh ground black pepper
1 large egg (of the chicken variety!)
1/2 teaspoon salt
1 garlic clove, peeled
2 teaspoons Dijon mustard
1/2 teaspoon fresh ground black pepper
3/4 cup canola oil
2 teaspoons apple cider vinegar
1/4 cup fresh lemon juice
1 teaspoon dry tarragon or 1 tablespoon fresh tarragon

Steps:

  • Boil water and set quail eggs in pot. Boil for 5 minutes, then rinse under cold water. Gently peel the shell and slice each egg in half lengthwise.
  • To make the dressing:.
  • Break the chicken egg into a food processor or blender; add salt, garlic, mustard and black pepper, then blend together. Pour the oil in a thin trickle through the hole in the top with the machine still switched on.
  • When all the oil is all in, add the vinegar, lemon juice and tarragon, then blend for one minute.
  • For the Salad:.
  • Arrange 3 butter leaf leaves on each plate and top with spinach. Arrange the eggs on the salads. Sprinkle peas evenly on each salad.
  • Drizzle each salad with the dressing and sprinkle toasted walnuts on top.
  • Grind black pepper lightly on top.

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2021-07-15 16. Loaded Farfalle Pasta Salad. Come for the charred corn, summer tomatoes and chopped avocado. Stay for the citrusy chive-yogurt dressing and pearl mozzarella. Get the recipe. Microsoft and ...
From msn.com


21 SALADS THAT EAT LIKE A MEAL | ALLRECIPES
2020-07-16 21 Salads That Eat Like a Meal. By Carl Hanson Updated July 16, 2020. Credit: Baking Nana. These healthy salads are light but satisfying dinners. They're top-rated recipes, featuring fresh veggies combined with a protein source and lively seasoning combos, like Mexican or Caribbean spices. We've got steak and potato salad, chicken and shrimp ...
From allrecipes.com


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