Salad of Quails with Wild Mushrooms

Name: Salad of Quails with Wild Mushrooms (Salade de cailles aux champignons des bois)
Prep time: 45 min
Total time: 45 min
Yield: For two people
Cuisine: French
Ingredients: 200 g (7 oz) lamb’s lettuce (mâche) or Batavian endive; 200 g (7 oz) lamb’s lettuce (mâche) or Batavian endive; 2 plump quails; 200 g (7 oz) wood mushrooms (chanterelles); a small bouquet of chives, parsley and chervil, finely chopped; a small bouquet of chives, parsley and chervil, finely chopped; 1 teaspoon of strong Dijon mustard; a small bouquet of chives, parsley and chervil, finely chopped; 5 tablespoons olive oil; 2 tablespoons red wine vinegar; salt, pepper; 15 g (½ oz) butter; salt, pepper

Salade de cailles aux champignons des bois

Preparation info

For
two
people

Difficulty
Easy
Ready in
45 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

200 g (7 oz) lamb’s lettuce (mâche) or Batavian endive
200 g

Europe
France
Starter
Mediterranean
Gluten-free

Method

Preheat the oven to 250°C/500°F/Mark 10. Wash and drain the salads and the chanterelles. Heat 1 tablespoon of olive oil in a frying-pan over a brisk heat and when the oil is smoking throw in the mushrooms. Sauté them rapidly for 3–4 minutes and drain in a coland