Raspberry Quail Salad
Submitted by Minna Leung
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- 1 quail(deboned and halved)
- butter lettuce
- spinach
- 1 tomato (dice)
- julienne of vegetables
- raspberry dressing with raspberry coulis
- shallot, finely diced
Salt and pepper both sides of quail. Saute in small pan skin- side down until golden
and finish in hot oven for about 3 to 4 mins . Deglaze pan with raspberry vinegar,
toss lettuce and spinach with vinaigrette and layer in middle of each plate, top
with vegetable julienne, and quail. Garnish remaining plate area with vinaigrette
and shallot.
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