Sautéed Quail and Corn Salad
Serve this salad during the summer, when good fresh corn is plentiful. Grilled or broiled quail works well for this recipe, too.
INGREDIENTS | SERVES 4
- 2 strips bacon
- 1–2 ears fresh corn
- 1 head butter lettuce
- 4 quail
- 1 cup seasoned flour
- 4 tablespoons oil, or more as needed
- 1 cup Vinaigrette Marinade
- 2 cups cherry or grape tomatoes, halved
- Kosher salt and seasoned pepper to taste
Fry bacon until crisp. Set aside. Cut corn kernels off cob and set aside.
Clean lettuce and tear off the leaves, leaving them whole. Pat dry and arrange on four plates.
Dredge quail in seasoned flour and sauté in bacon drippings for about 15 minutes over medium-high heat, turning every 2 or 3 minutes. When golden brown and the legs begin to fall apart from the body, quail is tender and done.
Drain oil from pan and add ⅓ cup of the Vinaigrette Marinade. Heat over medium-high heat and add corn kernels. Sauté for about 3 or 4 minutes. Add ⅓ cup more of the vinaigrette and warm through.
Place a quail on the bed of lettuce on each plate. Crumble bacon and scatter tomatoes on each salad. Spoon warmed vinaigrette and corn evenly among the plates. Serve additional vinaigrette on the side. Season to taste with salt and pepper.
