Quail Panzanela Recipe

Prep quail

Pat quail dry with paper towels. Season inside and out with kosher salt (use about 1 teaspoon total) and freshly ground black pepper. Rub each bird with 1/2 teaspoon olive oil and evenly distribute the minced garlic and chopped thyme over the skin and cavity.

Cook quail

Heat 1 tablespoon unsalted butter and 2 tablespoons olive oil in a large skillet over medium-high heat until foam subsides. Add quail, breast side down, and sear without moving until golden brown, about 3–4 minutes. Flip and sear the other side 2–3 minutes. Reduce heat to medium-low, add any accumulated juices and spoon pan butter over the birds; cover loosely and cook another 4–6 minutes until internal temperature reaches 160°F (71°C) in the thickest part. Remove quail to a tray to rest 6–8 minutes before carving in half or serving whole.

Preheat oven to 375°F (190°C). On a baking sheet, toss the bread cubes with 3 tablespoons melted butter, 1 teaspoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until evenly coated. Spread in a single layer and bake 10–12 minutes, shaking pan once, until golden and crisp. Let cool; reserve.

In a bowl, whisk together 1 tablespoon red wine vinegar, 2 tablespoons extra-virgin olive oil, the minced shallot, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and optional 1/4 teaspoon sugar. Add the halved cherry tomatoes and toss gently to coat. Fold in the chopped basil. Let sit at room temperature for at least 15 minutes (up to 1 hour) to marinate and develop flavor.

Combine the diced apple, 2 tablespoons finely diced red onion, 1 teaspoon lemon juice, 1 teaspoon apple cider vinegar, 1/2 teaspoon honey and 1 tablespoon chopped parsley in a small bowl. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Stir and taste; adjust sweetness or acidity as needed. Chill briefly if not using immediately.

Whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon white balsamic or sherry vinegar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon black pepper and 1/2 teaspoon lemon zest (optional) until emulsified. Toss the 4 cups baby mixed greens lightly with just enough dressing to coat (about 1–2 tablespoons).

Divide dressed baby greens among four plates (or two larger plates). Spoon marinated tomatoes evenly over the greens, followed by scattered butter croutons. Add small spoonfuls of apple relish across each plate for bright sweet-acid contrast.

Carve or halve each rested quail and place one quail (or two halves) atop each portion of salad. Spoon any pan juices over the quail and salad for warmth and flavor.

Finish with a light drizzle of extra-virgin olive oil, a few fresh basil leaves or parsley sprigs, and an extra grind of black pepper. Serve immediately so croutons remain crisp.