Quail Cobb Recipe

Prepare quail

Rinse quail under cold water, pat dry thoroughly with paper towels. Remove any excess fat and, if desired, truss lightly with kitchen twine to keep legs close to body.

Make the marinade by mincing the garlic and combining it with 3 tbs olive oil, 1 tbs lemon juice, 1 tsp chopped fresh thyme, 1 tsp salt and 1 tsp black pepper in a small bowl.

Brush or rub the marinade all over the quail, inside cavities and under the skin where possible. Place quail in a shallow dish, cover, and refrigerate for 30 minutes to 2 hours (30 minutes acceptable if short on time).

About 20 minutes before cooking, remove quail from fridge to come closer to room temperature and preheat oven to 425°F (220°C).

Heat a large ovenproof skillet over medium-high heat until shimmering. Add a light drizzle of olive oil (about 1 tsp). Sear quail, breast side down, for 2 minutes until golden, then turn and brown other sides for 1–2 minutes total so skin is nicely colored.

Transfer skillet to preheated oven and roast for 10–12 minutes for medium (internal temperature ~160°F/71°C). Remove from oven and tent loosely with foil; rest 6–8 minutes. The residual heat will carry quail to a safe, juicy temperature.

While quail rests, assemble the salad base. In a large bowl combine 4 cups chopped romaine and 1 cup baby kale (if using). Add halved cherry tomatoes, sliced cucumber, sliced radishes and sliced avocado.

Peel and halve the hard-boiled eggs, then arrange them on the salad or slice into quarters if preferred.

In a jar or small bowl whisk together 1 tsp Dijon mustard, 1 tbs red wine vinegar, 1 tsp honey, 1 tbsp minced shallot, 0.5 tsp salt and 0.5 tsp black pepper. Slowly stream in 3 tbs olive oil while whisking until emulsified. Taste and adjust seasoning.

Dress the salad just before serving: toss the greens and vegetables with about 2–3 tbs dressing (reserve remaining dressing for serving).

Place the dressed greens on a large serving platter or divide among plates.

Carve each rested quail in half (split down the backbone or halve at the breast) and arrange pieces on top of the salad.

Scatter chopped crisp bacon and parmesan crisps or shaved parmesan over the salad. Add the hard-boiled egg halves around the plate.

Finish with a sprinkle of snipped chives and a final grind of black pepper. Serve immediately with extra dressing on the side.