Warm salad of chargrilled quail with tomatoes and black olives from Everything I Love to Cook (page 140) by Neil Perry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken or veal for quail.

  • SpatulaCity on October 21, 2024

    Loved this. Subbed sautéed chicken breast tenders for the quail. The semi-dried cherry tomatoes are amazing and brought a ton of flavor. I added chopped parsley to the herb mix. Delicious served fresh at room temp, or chilled the next day. Could be a great topping for grains or a salad as well! I sought out a Cab Sauv red wine vinegar, and it was very strong: I’d add gradually to taste next time. I used the vinegar measurements called out in the recipe and felt I needed to add more herbs and oil to make it balanced.

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