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Winter salad of chicories, quail and root vegetables

Name: Winter salad of chicories, quail and root vegetables
Yield: 4
Ingredients: 1 parsnip, quartered lengthways; 1 bunch baby (Dutch) carrots, trimmed; 1 bunch baby turnips, halved; 1/2 butternut pumpkin, peeled, cut into 1cm pieces; 2 tbs olive oil, plus extra to drizzle; 2 garlic cloves, crushed; 2 rosemary sprigs, leaves finely chopped; 4 quail, butterflied (ask your butcher to do this); 1 each red and yellow witlof (Belgian endive); 1/4 bunch frisee, stalks trimmed; 1/4 radicchio, outer leaves discarded, leaves separated; 1L (4 cups) chicken stock; 1 bay leaf; 4 thyme sprigs; 1 eschalot, finely chopped; 2 tbs sherry or red wine vinegar; 1/4 cup (60ml) extra virgin olive oil

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Team bitter salad leaves with roasted quail and sweet roasted root vegetables for a wonderfully warm winter salad.

1 parsnip, quartered lengthways
1 bunch baby (Dutch) carrots, trimmed
1 bunch baby turnips, halved
1/2 butternut pumpkin, peeled, cut into 1cm pieces
2 tbs olive oil, plus extra to drizzle
2 garlic cloves, crushed
2 rosemary sprigs, leaves finely chopped
4 quail, butterflied (ask your butcher to do this)
1 each red and yellow witlof (Belgian endive)
1/4 bunch frisee, stalks trimmed
1/4 radicchio, outer leaves discarded, leaves separated

Vinaigrette

1L (4 cups) chicken stock
1 bay leaf
4 thyme sprigs
1 eschalot, finely chopped
2 tbs sherry or red wine vinegar
1/4 cup (60ml) extra virgin olive oil

Method

1.

Preheat oven to 200ºC. Line a large roasting pan with baking paper and scatter over parsnip, carrot, turnip and pumpkin. Drizzle with olive oil, season and roast for 30 minutes or until tender.
2.

For the vinaigrette, place stock, bay and thyme in a pan over medium heat. Bring to a simmer and cook for 15 minutes or until reduced and thickened. Set aside to cool.
3.

Combine garlic, rosemary and 2 tbs olive oil, and brush over quail. Heat a large frypan over medium-high heat. Season quail, then cook, skin-side down and covered with a weighted pan, for 3 minutes. Turn and cook for a further 3-4 minutes until charred. Rest, loosely covered with foil, for 5 minutes.
4.

Discard bay and thyme from vinaigrette. Add eschalot, vinegar and extra virgin olive oil, and stir to combine. Season. Arrange vegetables, quail and chicories on a platter and drizzle with dressing to serve.