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 2,726
printed 245

saved 1

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
Step into my kitchen!
The pale green of this dish looks very refreshing.
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PRO
Looks beautiful like a lotus!
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The crunch of the deep fried tofu really makes this dish.
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The miso and wasabi sauce will certainly get your appetite going!
【A】, Firm tofu, Onion, Smoked salmon trimmings, Vegetable oil, Mirin, Soy sauce, 【B】, Avocado, White miso, Lemon juice, Wasabi, Mayonnaise, 【C】, Cooked rice, Butter, Crushed sesame seeds, Nori sheets, Avocado slices for garnish, Sliced cheese
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