Sauteed quail salad

Indulge in the savory flavors of sauteed quail salad, a delightful dish that combines tender quail meat with fresh greens and zesty dressings.

Ingredients:

• 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

Instructions:

1. To prepare the dressing, place all ingredients except for the oil in a blender. Blend until thoroughly mixed. Gradually add 1 1/2 cups of extra-virgin olive oil while blending on low speed. Refrigerate the dressing for later use.
2. Mix all the ingredients for the quail marinade, excluding the oil and butter. Coat the quail with the marinade and let it sit in the fridge for a minimum of 3 hours. Take the quail out of the marinade and cook in a pan with olive oil and butter until they reach a golden dark oak color, about 2 to 4 minutes per side.
3. In a large bowl, combine the lettuce, spring mix, tomato, onion, and cilantro. Toss the salad with the prepared dressing. Serve the salad on 4 separate plates. Slice the quail in half and arrange it on the salad. Sprinkle chives or scallions on top before serving.

Summary:

• Calories: 7225 kcal
• Fat: 580 g
• Protein: 341 g
• Carbs: 110 g
• Potassium: 7064 mg
• Magnesium: 628 mg