Warm salad of quails
Instructions
Sprinkle the quail with salt and pepper and place in the abdominal cavity a sprig of thyme.
You heat the oil in a pan and saucepan quail over high heat on each side, until they are browned evenly.
Sprinkle with sesame seeds and put them in the oven (200 degrees) for 20-25 minutes.
Meanwhile, wash and dry the lettuce and tomatoes, then cut them in half.
When the quails are ready, let cool slightly, then cut them into quarters and place them in four individual dishes, along with salad and cherry tomatoes.
In a bowl mix all the ingredients for the vinaigrette, then pour over the meat and vegetables and serve.
Ingredients and dosing for 4 persons
- 2 quail ready for cooking
- Salt
- White pepper
- 2 sprigs of thyme
- 2 tablespoons of olive oil
- 1 tablespoon of sesame seeds
- 80 g of purslane leaves
- 1 small heart of frisee salad
- 8 cherry tomatoes
- For the vinaigrette:
- 2 tablespoons of white wine vinegar
- 1/2 teaspoon of spicy mustard
- Salt
- Some grains of pink pepper
- 1 tablespoon of chopped spring onions
- 4 tablespoons of olive oil
- 1 chili