Salad of witlof, grapes, walnuts and quail

Salad of witlof, grapes, walnuts and quail

By
From
Mr Wilkinson's Simply Dressed Salads
Serves
2-4
Photographer
Jacqui Melville

A good friend of mine, Riccardo Momesso, took me quail shooting once. Afterwards we sat on this hill overlooking the country, eating grilled just-shot quail. An amazing surreal day, but it hit home just how great simple food can be. This is one of those dishes.

Ingredients

Quantity Ingredient
4 jumbo or extra-large quails, butterflied
150ml canola oil
75ml verjuice, (see glossary)
1 teaspoon salt flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground sumac, (see glossary)
2 tablespoons walnuts
1 white/yellow witlof, leaves separated and washed
1 small handful watercress, leaves picked and washed
20 seedless grapes, cut in half
1/2 lemon, juiced
75ml olive oil

Method

  1. Marinate the quails in the canola oil, verjuice, salt and spices for at least 30 minutes – it’s really good if you can marinate the quails one or two days before.
  2. When you’re ready to cook, heat a chargrill or barbecue to high. Toast the walnuts in a small cast-iron pan on the chargrill or barbecue plate for 3–4 minutes, or until fragrant. Set aside.
  3. Cook the quails, bone side down, for 7–9 minutes, depending on their size. Flip them over onto the skin side, then turn the heat down to medium. Cook for 5 minutes, then the quails should be ready. Check by piercing the thickest part of the thigh with a skewer: the juices should run clear.
  4. In a mixing bowl, toss the witlof, watercress, grapes, lemon juice and olive oil with some salt flakes and freshly ground black pepper.
  5. Once the quails are cooked, lay them on your serving plates and pile the salad alongside, scattering the walnuts over to finish.
Tags:
salad
salads
vegetables
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