Quail and Artichoke Salad with Nuts

Name: Quail and Artichoke Salad with Nuts (Salade d’artichauts et cailles aux noix)
Cuisine: Swiss
Ingredients: 4 globe artichokes; 60 ml (4 tbsp) strong vegetable stock; 30 ml (2 tbsp) wine vinegar; 4 quails; 1 head of oak leaf lettuce, washed and dried; 4 pieces of lamb’s lettuce, washed and dried; 4 walnut halves, skinned and chopped; salt and freshly ground pepper; salt and freshly ground pepper; 25 g (1 oz) each of onion, leek and carrot, diced; 25 g (1 oz) each of onion, leek and carrot, diced; 25 g (1 oz) each of onion, leek and carrot, diced; 3 juniper berries; 1 sprig of thyme; ¼ bay leaf; 1 tomato, diced; 425 ml (¾ pt) water

Salade d’artichauts et cailles aux noix

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

4 globe artichokes
60 ml (4 tbsp) strong vegetable stock<

Europe
France
Switzerland
Salad
Gluten-free

Method

Break off the stalks of the artichokes close to the base. Wash artichokes well, then cook in boiling salted water with a dash of vinegar or lemon juice. Cool, remove the leaves and choke and trim the hearts.
Mix the stock and vinegar together with salt and pepper to taste.
Cut the artichoke hearts into thin slices and marinate in about half this dressin