La Belle Cuisine - More Salad Recipes
Fine Cuisine with Art Infusion
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Warm Quail (or Chicken) Salad with Apple, Hazelnuts, and Oregon Blue Cheese
make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
Recipe of the Day Categories:
Friday, November 10, 2006
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Warm Quail (or Chicken) Salad with Apple, Hazelnuts, and
Oregon Blue Cheese
Serves 4 as an appetizer
“Oregon blue cheese is produced by the Rogue River Creamery, located in the southern portion of the state. While the Rogue River blue may not be as creamy as its American and European counterparts, it’s perfect in salad preparations. Pair it with quail, apples, pears, and cracked hazelnuts for a hearty appetizer that celebrates the bounty of the autumn harvest in the Pacific Northwest.”
4 tablespoons olive oil
To prepare the dressing: In a small bowl, whisk together 3 tablespoons of the oil, the vinegar, shallots, water, orange juice concentrate, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; set aside.
To prepare the quail or chicken: Preheat the broiler. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Season the quail or chicken with the remaining 1 teaspoon each salt and pepper. Place the quail or chicken in the skillet and brown evenly on all sides. Transfer to a broiler pan and broil 4 inches from the heat source, turning once, for 5 to 10 minutes, or until the juices run clear when the meat is pierced with a knife; set aside and keep warm.
To prepare the salad: In a large salad bowl, combine the greens, apples, raisins, hazelnuts, and blue cheese. Add the dressing and toss.
To serve, portion the salad onto 4 plates. Top with the warm quail or chicken.
nuts: Preheat the oven to 325° [F]. Place the nuts on a large jelly roll
pan, spreading them out so they don’t touch. Toast in the oven for 20
minutes, or until lightly browned, occasionally shaking the pan so the nuts
Food & Wine Test-Kitchen Tips: You can tell this recipe comes from a restaurant – not that it’s difficult to make, but the portions are large. At home, we’d probably serve this quantity to 8 people, cutting the quail in half after cooking to make 8 portions. Or, this hearty salad would make an excellent main dish as is.
Wine Recommendations: Brachetto d’Acqui, a sparkling red wine from northern Italy, would be a marvelous choice to accompany this dish. Its lush flavors will be more than a match for the blue cheese without overwhelming the quail.
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