Warm Quail Salad

, from Issue #23, page 58. September, 2015
Photography Aaron McLean.
    Warm Quail Salad

    Serves: 4

    INGREDIENTS

    4 quail
    long strips of zest from 1 orange
    sprigs of thyme
    olive oil

    Dressing
    1⁄4 cup olive oil
    juice from 1 orange
    finely grated zest and juice 1 lemon
    2 cloves garlic, crushed
    sea salt and freshly ground pepper

    Salad
    1 fennel bulb
    2 cups picked watercress
    1 small cos lettuce, ripped
    1 orange, peeled and sliced
    1⁄4 cup walnuts, toasted
    1⁄2 cup dried cranberries

    METHOD

    Preheat the oven to 180°C.

    Quail: Season the cavities of the quail and stuff with the orange zest and thyme. Tie the legs with kitchen string to secure. Rub with olive oil and season.

    Place in a baking dish and roast for 25 minutes. Remove to a plate, cover loosely and rest for 20 minutes.

    Dressing: Whisk the olive oil, orange and lemon juice, lemon zest and the garlic in a large, shallow dish. Season.

    Cut the quail in half through the backbone and breast, then cut in half again to give you 4 pieces. Discard the thyme and orange zest. Add the quail to the dressing, along with any resting juices, and turn to coat. Leave for 10 minutes.

    To serve: Slice the fennel thinly. Add to the quail, along with all the remaining ingredients, turning gently to combine. Transfer to a platter and serve with lots of crusty bread. 

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