Quail, peach, witlof, prosciutto and buffalo mozzarella salad with balsamic glaze

Quail, peach, witlof, prosciutto and buffalo mozzarella salad with balsamic glaze

By
From
My Italian Kitchen
Serves
4
Photographer
Chris Middleton

This salad is so simple, and these flavours have been reinvented by so many in so many different ways. I love the sweetness of the peach, the bitterness of the witlof, the smokiness of the quail, the saltiness from the prosciutto and the creaminess of the mozzarella, all brought together by the acidic balsamic glaze.

Ingredients

Quantity Ingredient
4 quail, using only the legs and breasts
2 yellow peaches, halved and stoned
2 witlof, halved
extra-virgin olive oil
sea salt flakes
125ml balsamic vinegar
8 thin slices prosciutto
2 buffalo mozzarella balls, broken into chunks
1 small handful basil leaves

Method

  1. Remove the breasts and legs from each quail. If you don’t know how to do this, you can ask your local butcher to help you out. Alternatively, if you want to give it a go yourself, remember that removing the legs and breasts from a quail is exactly like removing them from a chicken. To remove the breast, use a filleting knife or small sharp knife to cut down along the backbone, starting from the top and finishing at the bottom of the quail. Then run your knife under the breast, moving the knife away from you, and carefully remove the breast in one piece. Make sure the wishbone is not attached to the breast. To remove the legs, make a cut from underneath the quail at the join between the leg and back, then follow the joint around. Snap the leg backwards as it makes it much easier to pull apart.
  2. Coat the quail breast and legs, peaches and witlof in olive oil, and season with sea salt and freshly ground black pepper. Over a prepared open fire or barbecue (a chargrill pan can also work), cook the quail for 2 minutes on each side, or until the skin has caramelised and the quail is still a little soft and blushing inside. Rest for 3 minutes under foil.
  3. Add the peaches and witlof to the open fire or barbecue and cook for a few minutes to get char marks. Set aside.
  4. In a small frying pan, heat the balsamic vinegar over a medium heat until it reduces by half. It should be thick and glossy.
  5. In a large serving bowl, place the witlof at the bottom and layer with the quails, peaches, fresh prosciutto and mozzarella chunks. Drizzle over a little balsamic reduction and extra oil, and garnish with basil leaves.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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