Name: Wild Rice & Roast Quail Salad
Yield: Serves 6
Cuisine: Australian
Ingredients: 3 mustard fruit figs, cut into small dice; 6 quail, butterflied and patted dry; sea salt and freshly ground white pepper; 1.25 litres water; 300 g wild rice; finely grated zest of 2 lemons; 40 ml hazelnut oil; 60 ml extra virgin olive oil; 120 g Portobello mushrooms, stalks discarded, caps thinly sliced; 4-5 radicchio leaves, washed but not dried, rolled into a cigar shape, then shaved into 5mm-thick ribbons; 60 ml grapeseed oil; 40 ml verjuice; 20 ml lime juice; 20 ml aged sherry vinegar; 1 large clove garlic, any green shoot removed; 1 tablespoon lemon thyme leaves

Preparation info

Serves
6

Difficulty
Medium

Appears in

Salades

By Damien Pignolet

Published 2010

About

The delicate gaminess of the quail sits very well with the wild rice, while a contrast is offered by sweet mustard fruit, slightly bitter radicchio and a hint of aromatic lemon zest. Serve this delicious nutty-flavoured salad as an entrée before a main course of baked whole tropical fish or roast barramundi fillets.

Ingredients

1 large clove garlic, any green shoot removed
60 ml extra virgin olive oil
1

Method

Combine the garlic, olive oil and lemon thyme leaves and leave at room temperature for 30 minutes. Strain, then gently rub the quail all over with the scented oil and leave at room temperature until the rice is cooked.
Put the wild rice into a 3-litre capacity saucepan with the cold water and 1 teaspoon salt. Bring to the boil, then simmer over low heat for 40

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