Pelican Club's Quail Salad

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READY IN: 6hrs 15mins
Recipe by mollypaul

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Richard Hughes, featured in The Louisiana New Garde television series.

Ingredients Nutrition


  1. To make the marinade: Combine all of the marinade ingredients.
  2. Pour into a glass container.
  3. Marinate the quail in the frig about 4 hours.
  4. Remove about 1/2 hour before cooking.
  5. Grill the quail on all sides for about 8 minutes or until medium rare.
  6. Cut each bird into quarters and set aside.
  7. To make the caramelized shallots and sherry vinaigrette: Preheat oven to 350°F.
  8. Place the shallots in a pan and bake until soft and golden, about ten minutes.
  9. Add demi glace and seasoning; place on stove and cook over medium heat until mixture is reduced by half.
  10. Whirl in food processor or blender with the rest of the ingredients. (Unused vinaigrette may be covered and stored in the frig for a week).
  11. To serve: Toss the greens with five tablespoons vinaigrette.
  12. Place 1 cup of the dressed greens in the middle of each chilled salad plate.
  13. Arrange the cheese over greens.
  14. Place the quail quarters over the top.
  15. Garnish with berries.

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