A classic for any celebration table and perfect for the parties that we have just around the corner. This pickled quail salad is an ideal starter to serve as a starter for a more complete menu. It’s fresh, light -as long as you don’t load it with cheese and nuts- and very tasty.
we can prepare from scratch, marinating the quails at home and giving them the point that best suits our tastes. Although we can also buy them packaged, there are very good quality brands that will solve our ballot without messing up our hair.
However, I encourage you to do it yourself. can be prepare in advance and they hold up perfectly in the fridge, inside the marinade, between four and five days. If you have trouble at home, it will save you last-minute stress. You only have to prepare the rest of the ingredients, assemble the salad and enjoy.
Cut the quail in half, season it with salt and pepper and mark it in a casserole with a little olive oil. When it is golden we remove it and reserve it.
Cut the fennel in half and the carrots in slices. Add these vegetables to the casserole along with the shallots and garlic cloves. Season and fry for a few minutes. Add the peppercorns, bay leaf, thyme, rosemary, wine and vinegar.
We also add the quail and cover with water. Raise the boil and cook the whole for 20 minutes, over low heat and with the lid on. We let the quail warm up in the same saucepan before removing it and deboning it.
Meanwhile, cut the gorgonzola cheese into cubes and remove a few grains from the pomegranate. Prepare a vinaigrette by emulsifying the oil with the apple cider vinegar, a couple of chopped fresh chive stems, salt, ground black pepper and a couple of tablespoons of the marinade.
We assemble the salad in a dish, placing a bed of baby spinach and distributing the rest of the ingredients on top: the chopped quail, the gorgonzola cheese, the walnuts and the pomegranate. Drizzle with the dressing and serve immediately.
Pickled Boneless Quail “Abuela Juliana”
With what to accompany the pickled quail salad
Is pickled quail salad, a classic of our cuisine, is ideal when we fancy a light, fresh salad with little work. You can keep the quails in the fridge and add the green leaves and the rest of the chunks just at the time of serving. So you won’t waste time in the kitchen when hunger strikes!
More Christmas recipes
Direct to the Palate we love these parties and we have thousands of recipes for you to be sure of your Christmas meals.
Do not miss our special with the 215 best Christmas recipes and 16 special menus. and if you need ideas for specific dishesHere’s a good starting point:
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