Pelican Club's Quail Salad
Ready In: 6 hrs 15 mins
Serves: 4
Ingredients
- 4 quail, boned
- 4 ounces pate (Pâté De Foie Gras, duck liver preferred)
- 3 ounces Roquefort cheese, crumbled
- fresh raspberries or fresh blackberries, for garnish
- 4 cups baby greens
Marinade
- 1⁄4 cup olive oil
- 1 tablespoon lime juice (fresh is best)
- 1 tablespoon red wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic, minced
- 1 teaspoon shallot, minced
- 1 bay leaf
- 1 teaspoon brown sugar
- 1⁄2 teaspoon fresh rosemary, chopped
- 1⁄2 teaspoon fresh thyme, chopped
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground allspice
Caramelized Shallots and Sherry Vinaigrette
- 4 ounces shallots, peeled
- 1⁄4 cup demi-glace
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 tablespoon fresh sage, chopped
- 1 tablespoon Dijon mustard
- 1⁄2 cup dry sherry
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 1⁄2 cups extra virgin olive oil
Directions
- To make the marinade: Combine all of the marinade ingredients.
- Pour into a glass container.
- Marinate the quail in the frig about 4 hours.
- Remove about 1/2 hour before cooking.
- Grill the quail on all sides for about 8 minutes or until medium rare.
- Cut each bird into quarters and set aside.
- To make the caramelized shallots and sherry vinaigrette: Preheat oven to 350°F.
- Place the shallots in a pan and bake until soft and golden, about ten minutes.
- Add demi glace and seasoning; place on stove and cook over medium heat until mixture is reduced by half.
- 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).
- To serve: Toss the greens with five tablespoons vinaigrette.
- Place 1 cup of the dressed greens in the middle of each chilled salad plate.
- Arrange the cheese over greens.
- Place the quail quarters over the top.
- Garnish with berries.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off