Grilled Quail Salad '21' Club |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
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 |
Directions:
1. Make marinade: In a bowl or baking dish stir together marinade ingredients until combined.
2. Add quail, turning to coat. Marinate quail, covered and chilled, turning occasionally, at least 3 hours or overnight.
3. Make dressing: 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.
4. Prepare grill.
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.
6. Toss mesclun with dressing and divide among 4 plates. Top each salad with 2 quail.
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