Chef: Chef Jeremiah @ The Orange Table


  • 8 oz mizuna greens
  • 4 radishes julienned
  • 2 Tbs sun dried tomatoes diced
  • 4 quail eggs soft boiled peeled
  • 4 large pieces of barbari bread
  • 8 quail breast medallions
  • 4 peppadews julienned
  • Chives to garnish
  • Marinade
  • 1 jalapeno
  • 3 cloves garlic
  • 1 Tbs sea salt
  • Pinch cracked black pepper
  • 1 Tbs extra virgin olive oil
  • Vinaigrette
  • 12 peppadews
  • 1 jalapeno
  • Quarter cup rice wine vinegar
  • 4 cloves garlic
  • Third cup olive oil to blend


Blend all marinade ingredients together in a food processor until pastey. Rub marinade into quail breasts and set aside covered for 30 minutes. For vinaigrette, reserve olive oil and blend all ingredients together in a blender until smooth, slowly add olive oil into blender until vinaigrette is smooth. Fry cubes of babari bread in oil until golden on both sides. Set aside to cool. Grill quail breasts until medium rare. Set aside, keep warm. To assemble salad; dress greens lightly in vinaigrette. Place a cube of bread first on the plate, cover with dressed greens, diced tomato, and radish. Slice 2 quail breast medallions and place on top of salad, garnish with julienned peppadews. Slice 1 quail egg in half and place on the salad. Finish the salad with minced chives.