Name: Grilled Quail Salad '21' Club
Yield: Serves 4 as a first course or light main course
Ingredients: 1/2 cup fresh orange juice; 1 lemon, quartered; 2 bay leaves; 1 teaspoon dried thyme, crumbled; 1 teaspoon juniper berries*, crushed; 2 tablespoons molasses; 2 dried small chilies (each about 1 inch long) or 1/2 teaspoon dried hot red pepper flakes; 2 garlic cloves, crushed; 8 boneless quail**; available at specialty foods shops and in spice section of many supermarkets; ** available at some butcher shops; 3 tablespoons tarragon white-wine vinegar; 1 tablespoons Dijon mustard; 1/2 cup extra-virgin olive oil; 2 navel oranges, peel and pith cut away and sections cut free from membranes; 1 mango, peeled, pitted, and sliced; 1/2 cup pepitas (hulled green pumpkin seeds)***, toasted lightly; 2 cups packed mesclun (mixed baby greens), washed and spun dry; ***available at natural foods stores

Recipe information

Yield
Serves 4 as a first course or light main course

Ingredients

For marinade

1/2 cup fresh orange juice

1 lemon, quartered

2 bay leaves

1 teaspoon dried thyme, crumbled

1 teaspoon juniper berries*, crushed

2 tablespoons molasses

2 dried small chilies (each about 1 inch long) or 1/2 teaspoon dried hot red pepper flakes

2 garlic cloves, crushed

8 boneless quail**

available at specialty foods shops and in spice section of many supermarkets

** available at some butcher shops

For dressing

3 tablespoons tarragon white-wine vinegar

1 tablespoons Dijon mustard

1/2 cup extra-virgin olive oil

2 navel oranges, peel and pith cut away and sections cut free from membranes

1 mango, peeled, pitted, and sliced

1/2 cup pepitas (hulled green pumpkin seeds)***, toasted lightly

2 cups packed mesclun (mixed baby greens), washed and spun dry

***available at natural foods stores

Preparation

Make marinade:
Step 1
In a bowl or baking dish stir together marinade ingredients until combined.
Step 2
Add quail, turning to coat. Marinate quail, covered and chilled, turning occasionally, at least 3 hours or overnight.
Make dressing:
Step 3
In a bowl whisk together vinegar and mustard and add oil in a stream, whisking until emulsified. Add orange sections, mango, and pepitas. Chill dressing, covered, about 3 hours to blend flavors.
Step 4
Prepare grill.
Step 5
Grill quail in batches on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side, or until juices run clear when fleshy part of a thigh is pierced. (Alternatively, cook quail in batches in a cast-iron skillet over moderate heat, turning frequently to avoid burning, about 10 minutes.) Let quail stand 3 minutes.
Step 6
Toss mesclun with dressing and divide among 4 plates. Top each salad with 2 quail.

TagsSalad Orange Citrus Fruit Chile Vegetable Quail Poultry Mango Stone Fruit Pumpkin Seed Seed Leafy Greens Main Starter Dinner Gluten Free Dairy Free Grilling Fall Gourmet

Recipe information

Ingredients

For marinade

For dressing

Preparation

Make marinade:

Step 1

Step 2

Make dressing:

Step 3

Step 4

Step 5

Step 6

Recipe notes