Pan Fried Quail & Nectarine Salad
with Special Dressing from The Sporting Chef
with Nectarines

Quail season starts early while you can still take advantage of late- season nectarines. However, you can also purchase domestic quail at many markets today. Replace with small Cornish Game Hen if quail not available or small chunks of chicken thigh meat. Peaches may be substituted for nectarines if they are more plentiful in your part of the country.

Serves 4

Nutritional Information
Sodium Per Recipe: 476.8mg Sodium Per Serving: 119.2mg

Per Serving:
Calories: 997
Sodium: 119.2mg
Fiber: 7.86g
Cholesterol: 53.72mg
Calcium 85.2mg
Iron 4.642mg
Potassium 1045mg
Total Fat: 77g
Saturated fat: 11.6g
Monounsaturated fat: 49.7g
Polyunsaturated fat: 11.3g

Ingredients

  • 6 quail, skinless and cut in half (184.8mg)
  • 1/4 cup dry (Italian Swiss Colony) sherry1 (4mg)
  • 1/2 cup white unbleached flour (1.25mg)
  • 1 clove garlic, minced (.5mg)
  • 1/2 teaspoon Mrs. Dash; Extra Spicy (trace)
  • 1/4 teaspoon black pepper (.23mg)
  • 1/4 teaspoon dried basil flakes (trace)
  • 1/2 teaspoon paprika (.356mg)
  • 3/4 cup extra virgin olive oil (trace)
  • 4 handfulls mixed baby lettuce or a mixture of red leaf, butterleaf and romaine lettuce (11mg)
  • 1 cup dry roasted unsalted peanuts (8.76mg)
  • 1/4 cup medium red onion, peeled and diced fine (1.2mg)
  • 1 1/2 cups celery, diced (156.6mg)
  • 1 cup jicama, peeled and julienned (5.2mg)
  • 2 ripe, firm nectarines, cut into wedges (0mg)

    Soak quail in Swiss Colony sherry for 20 minutes, turning often. In a plastic bag, combine the next 6 ingredients. Place quail in bag to coat with seasonings and flour. In a large, heavy skillet over medium

    In a large bowl, toss remaining ingredients, reserving a little dressing. Arrange salad mixture on 4 large plates and distribute 3 quail halves per plate. Drizzle remaining dressing over quail.

    Dressing

    Sodium Per Dressing Recipe: 94 mg
    Sodium Per Serving: 23.5 mg

  • 1 each egg white (54.8mg)
  • 1/4 cup red wine vinegar (.6mg)
  • 1/4 cup peach preserves (3mg)
  • 1 garlic clove, minced (.5mg)
  • 1 teaspoon Grey Poupon; or Hain Stone Ground Low Sodium Mustard (3.3mg)
  • juice of 1 lemon (.47mg)
  • 1/4 cup low fat sour cream (40mg)
  • 1/4 cup olive oil (trace)
  • Mrs. Dash; & pepper to taste (trace)

    Place above ingredients except oil, salt and pepper in a blender or food processor and blend until smooth. While blending, add olive oil in a thin steady stream until emulsified. Season with salt and pepper.

    1Or white vinegar. All other sherry wines are very high in sodium. Check with your doctor before using wine, even to cook with. Some medications may prevent the use of any alcoholic beverage.



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