Giorgio Locatelli’s chargrilled quail with apple, frisee and lamb’s lettuce

This is a really fresh salad with some nice acidity and sharpness from the apple. You can grill the quail on the barbecue.

Serves 8
quails 6 large
garlic 1 clove, sliced
mild red chilli 1, sliced
fresh rosemary 1 sprig
extra virgin olive oil 4 tbsp
lamb’s lettuce 600g
frisee leaves from 2 heads
granny smith apples 2, peeled, cored and sliced
Giorgio’s dressing 4 tbsp (see below)
apple balsamic (or balsamic) vinegar 3 tbsp

For Giorgio’s dressing (makes about 375ml)
sea salt ½ tsp
red wine vinegar 3 tbsp
white wine vinegar 2 tbsp
extra virgin olive oil 300ml, preferably a fruity southern Italian one

To make Giorgio’s dressing, put the salt into a bowl. Add the vinegars and leave for a minute to allow the salt to dissolve. Whisk in the olive oil, with 2 tablespoons of water, until the liquids emulsify. Now you can pour the vinaigrette into a clean squeezy bottle and keep it in the fridge for up to a month. It will separate, so just give it a good shake before you use it.

With kitchen scissors, cut each quail in half. Put into a large dish or container and scatter with the garlic and chilli, add the rosemary and drizzle with half the olive oil. Leave in the fridge to marinate for 12 hours, or overnight.

When ready to cook, lift the quail from the marinade and pat them dry with kitchen paper. Preheat the oven to 180C/gas mark 4.

Heat a griddle pan or sauté pan that will transfer to the oven and cook the halves of quail, skin side down, until the skin is crispy. Transfer the pan to the oven for 3-4 minutes, until the quail meat is cooked through. To check, insert a sharp knife into the thighs and the juices should run clear.

In a large bowl mix the lamb’s lettuce, frisee and apple and toss with Giorgio’s dressing, then transfer to a serving dish, place the quail on top, and finish with the rest of the olive oil and the balsamic vinegar.
From Made at Home by Giorgio Locatelli (Fourth Estate, £26)