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Cinnamon Chili Quail Salad

A delicious salad dish with a variety of flavors: quail, cinnamon and chili!

Wild Cheff products needed for this recipe:

Ingredients

Instructions

  • 1. On a large plate, drizzle Wild Cheff Blood Orange Olive Oil to coat quail all over. Season them with desired amount of Wild Cheff Cinnamon Chili Blend.
  • 2. Fire up your outdoor grill on high heat; make sure that grates are clean and oiled prior.
  • 3. When grill is heated, place the seasoned quail and cook until done over medium heat. Be sure to turn them as you cook them. Remove and let rest on plate.
  • 4. In a salad spinner, rinse and spin the lettuce and then remove from spinner. Pat it dry with paper towel, and then place into a large mixing bowl.
  • 5. Season the greens with Wild Cheff French Sea salt, and then drizzle a little of the salad dressing over them. Toss gently with a pair of tongs or your hands. (What you are looking for is that the greens are coated with flavor but not drowned in the dressing, as the greens will become soggy.)
  • 6. Plate the seasoned and dressed greens onto a large serving platter. Stud the salad greens with the cherries, raw corn and crumbled goat cheese.
  • 7. Place the grilled quail all around the salad greens (leg side up).
  • 8. [To make Blackberry/Orange Dressing: 4 tablespoons of Wild Cheff Blood Orange Olive Oil; 2 tablespoons of Wild Cheff Blackberry Balsamic Vinegar. Whisk together until dressing emulsifies.]

Instructions

  • 1. On a large plate, drizzle Wild Cheff Blood Orange Olive Oil to coat quail all over. Season them with desired amount of Wild Cheff Cinnamon Chili Blend.
  • 2. Fire up your outdoor grill on high heat; make sure that grates are clean and oiled prior.
  • 3. When grill is heated, place the seasoned quail and cook until done over medium heat. Be sure to turn them as you cook them. Remove and let rest on plate.
  • 4. In a salad spinner, rinse and spin the lettuce and then remove from spinner. Pat it dry with paper towel, and then place into a large mixing bowl.
  • 5. Season the greens with Wild Cheff French Sea salt, and then drizzle a little of the salad dressing over them. Toss gently with a pair of tongs or your hands. (What you are looking for is that the greens are coated with flavor but not drowned in the dressing, as the greens will become soggy.)
  • 6. Plate the seasoned and dressed greens onto a large serving platter. Stud the salad greens with the cherries, raw corn and crumbled goat cheese.
  • 7. Place the grilled quail all around the salad greens (leg side up).
  • 8. [To make Blackberry/Orange Dressing: 4 tablespoons of Wild Cheff Blood Orange Olive Oil; 2 tablespoons of Wild Cheff Blackberry Balsamic Vinegar. Whisk together until dressing emulsifies.]

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