Caesar Salad With Quail, Japan

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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

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.

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.

Sprinkle the meat with plenty of salt and fry in a, ovenproof frying pan until it is browned.

Put the pan into the oven 180C and roast for 6 minutes - the meat should still be red and not overcooked.

Remove from the oven and allow to rest. Cut the breast meat into slices.

Make the dressing and pour onto the mixed leaves and toss. If you like asparagus, boil this beforehand.

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.

Category

Japan Hors D'Oeuvres Salads Asparagus Green Vegetables Quail Tomato Wasabi Home Party Lunch

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