Page 46

Pan Roasted

Salad The popular game bird flies high in this fresh salad with a twist. by Jenna Johnson SALAD Ingredients: (Serves 6)

Directions:

6 whole quails

Place a whole-peeled shallot into the cavity of each quail. Season liberally with salt and pepper.

6 medium sized shallots, peeled 2 teaspoons kosher salt 1 teaspoon freshly ground pepper 2 tablespoons olive oil 6-8 cups of arugula or mixed field greens Freshly shaved parmesan cheese

Preheat the oven to 400 degrees.

On the stovetop, heat the olive oil in a large iron skillet (or any other large, heavy-bottomed, oven-proof skillet). Place the quail in the pan with the breast side down and cook until the skin is golden-brown in color, about 3 minutes. Turn the quail and cook an additional 3 minutes on the other side. Place the skillet in the oven and roast for approximately 10 more minutes. Pull the skillet from the oven and move the quail to a plate to rest for 5 minutes. Remove the shallots from the cavity before serving. To serve: Place quail on a bed of arugula or mixed field greens, top with the Creamy Parmesan dressing (recipe below) and freshly shaved Parmesan. A light drizzle of your favorite balsamic reduction is a perfect topper as well (I prefer Alessi or Colavita Balsamic Glaze).

dressing Ingredients:

Directions:

1/3 cup freshly grated Parmesan cheese

Whisk together Parmesan, oil, vinegar, garlic and mustard. Season with salt and freshly-ground pepper.

3 tablespoons extra-virgin olive oil 2 tablespoons white-wine vinegar 1/2 teaspoon finely chopped garlic 1/2 teaspoon Dijon mustard Salt & freshly ground pepper, to taste 46 |  sure shots mag |  issue 15

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Sure Shots Magazine  

Sure Shots Mag Issue 15

Sure Shots Magazine  

Sure Shots Mag Issue 15