Quails in brine and baby vegetable salad

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Quails in brine and baby vegetable salad recipe

Preparation:

To make the salad:

Remove the bones from the breasts and the thighs. Set the pickling brine aside for later.
Fry the baby carrots and onions gently in a little Extra Virgin Olive Oil from Spain, add the vinegar, the white wine, a bay leaf and the water. Boil and leave to cool.
Season and dress the mixed salad with the vinaigrette and place a serving in the centre of the plate using a metal ring.
Place half a breast and a thigh on top of the salad and decorate with the cooked vegetables.

To make the vinaigrette:

Mix the Extra Virgin Olive Oil from Spain in a bowl with some of the pickling brine from the quails, season with salt and pepper.

To serve:

Drizzle the vinaigrette around the plate and scatter the lemon thyme, the onion sprouts and the pansy flowers decoratively.

For this recipe, we recommend Cornicabra Extra Virgin Olive Oil from Spain for its subtle notes of apple and almond that complement the brine perfectly. But everyone brings their own personal touch to the kitchen, so experiment by using your preferred Olive Oils from Spain.

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60 min

Medium

Ingredients

1 tin of quails
1 bag of mixed lettuce
8 baby carrots
8 baby onions
8 baby artichoke hearts in vinegar
Lemon thyme
1 small serving of onion sprouts
4 pansy flowers

For the vinaigrette:

100ml Extra Virgin Olive Oil from Spain
50ml pickling brine from the tin of quails
A pinch of salt
Black pepper

Nº de raciones: 4

60 min

Hard

Quails in brine and baby vegetable salad