Caesar Salad With Quail, Japanese-style

Eat with half-boiled quail eggs.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 4

Ingredients

Quail 1
Vegetable oil 2 tbsp
Quail egg 1
Salt & pepper a pinch of each
Mixed leaf salad 30g
Asparagus, cherry tomatoes as required
Dressing:
Mayonnaise 1 tbsp
Parmesan cheese 1 tbsp
Lemon juice 1/2 tbsp
Yoghurt 2 tsp
Milk 1 tsp
Garlic (grated) 1/2 tsp
Wasabi 1/4 tsp
Sesame (ground) 1 tsp
Salt as required

Method

1
Chop the top of the quail legs off including the surrounding meat. Cut along the sides of the backbone and remove and throw the bone away.
2
Put the quail eggs in boiling water for 2.5 minutes to get half-boiled eggs. Plunge into cold water straightaway and peel off the shell.
3
Sprinkle the meat with plenty of salt and fry in a, ovenproof frying pan until it is browned.
4
Put the pan into the oven 180C and roast for 6 minutes - the meat should still be red and not overcooked.
5
Remove from the oven and allow to rest. Cut the breast meat into slices.
6
Make the dressing and pour onto the mixed leaves and toss. If you like asparagus, boil this beforehand.
7
Place the salad ingredients onto a dish, add the quail and quail eggs to look colourful.

Tips & Note

A quail is best when it still has some red meat and is not overcooked.
It's easier to cut the quail with scissors rather than a knife.

Caesar Salad With Quail, Japanese-style

Eat with half-boiled quail eggs.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 4

Ingredients

Quail 1
Vegetable oil 2 tbsp
Quail egg 1
Salt & pepper a pinch of each
Mixed leaf salad 30g
Asparagus, cherry tomatoes as required
Dressing:
Mayonnaise 1 tbsp
Parmesan cheese 1 tbsp
Lemon juice 1/2 tbsp
Yoghurt 2 tsp
Milk 1 tsp
Garlic (grated) 1/2 tsp
Wasabi 1/4 tsp
Sesame (ground) 1 tsp
Salt as required

Caesar Salad With Quail, Japanese-style

Recipe ID :327 Posted on 18 APR 2015

Serves 4

views 1,597
printed 199

saved 0

Eat with half-boiled quail eggs.

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Ingredients

Print Ingredients Email Ingredients
1
2 tbsp
1
a pinch of each
30g
as required
1 tbsp
1 tbsp
1/2 tbsp
2 tsp
1 tsp
1/2 tsp
1/4 tsp
1 tsp
as required

Method

1
Chop the top of the quail legs off including the surrounding meat. Cut along the sides of the backbone and remove and throw the bone away.
2
Put the quail eggs in boiling water for 2.5 minutes to get half-boiled eggs. Plunge into cold water straightaway and peel off the shell.
3
Sprinkle the meat with plenty of salt and fry in a, ovenproof frying pan until it is browned.
4
Put the pan into the oven 180C and roast for 6 minutes - the meat should still be red and not overcooked.
5
Remove from the oven and allow to rest. Cut the breast meat into slices.
6
Make the dressing and pour onto the mixed leaves and toss. If you like asparagus, boil this beforehand.
7
Place the salad ingredients onto a dish, add the quail and quail eggs to look colourful.

Tips & Note

A quail is best when it still has some red meat and is not overcooked.
It's easier to cut the quail with scissors rather than a knife.

PRO
Yukiko
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YUKIKO
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Eat with half-boiled quail eggs.
Quail, Vegetable oil, Quail egg, Salt & pepper, Mixed leaf salad, Asparagus, cherry tomatoes, Dressing:, Mayonnaise, Parmesan cheese, Lemon juice, Yoghurt, Milk, Garlic (grated), Wasabi, Sesame (ground), Salt
PRO
Quicker than a chicken samgyetang.
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The rice is also delicious with the sauce soaking through.
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