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Category: Salads

Persian Mulberry and Gold Raspberry Quail Salad

Isis Neal, the executive sous-chef at Les Deux Cafes in Hollywood, is one of many mulberry lovers who waits in line at Kim and Clarence Blain's stand at the Santa Monica farmers market each Wednesday in season. Read more

Total time: 45 minutes | Serves 4

Mulberry sauce

  • 4 cups reduced-salt chicken broth
  • 1 (750-ml) bottle red wine, such as Merlot
  • 2 tablespoons cassis
  • 1 cup Persian mulberries
  • Salt, pepper

Step 1Heat chicken broth in small saucepan over medium heat until reduced to 1 1/2 cups, about 20 minutes.

Step 2Heat wine in small saucepan over medium heat until reduced to 1 1/2 cups, about 30 minutes.

Step 3Combine broth and wine. Add cassis. Add mulberries. Season to taste with salt and pepper.

Golden raspberry vinaigrette

  • 1/4 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1 shallot, finely diced
  • 3 pints golden raspberries
  • Salt, pepper

Step 1Combine vinegar and lemon juice in small bowl. Whisk in olive oil. Add shallot. Set 1/3 raspberries aside for garnish. Puree 2/3 raspberries and strain. Add puree to vinaigrette. Season to taste with salt and pepper.


  • 2 heads frisee
  • 2 sweet onions
  • 4 deboned quail
  • Salt, pepper
  • 2 tablespoons olive oil

Step 1Remove green leaves and stems of frisee. Pull apart, rinse and dry. Slice onions thinly and place in ice water to crisp, 15 minutes. Remove and dry onions. Combine with frisee.

Step 2Season quail with salt and pepper. Heat heavy skillet over medium-high heat and add oil. Place quail in pan breast-side down. Cook each side until golden, about 3 minutes each side. If still soft to touch, finish in oven at 375 degrees, approximately 5 minutes, or until firm.

Step 3To serve, place 1/4 lettuce and onion at top of each of 4 plates. Garnish with reserved raspberries and drizzle with vinaigrette. Place quail on top as if the salad were a pillow. Drizzle with Mulberry Sauce and serve.

Each serving:
851 calories; 416 mg sodium; 116 mg cholesterol; 54 grams fat; 39 grams carbohydrates; 41 grams protein; 8.01 gram fiber.
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