Grilled Quail Salad With Creamy Garlic Vinaigrette
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
60
Spice
44
Sweetness
41
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 small
Garlic (clove)1 tsp
Dijon Mustard1 tbsp
Sherry Vinegar1 cup
Heavy Cream2 tbsps
Extra-Virgin Olive Oil1 bunch
WatercressDirections:
1
Make vinaigrette: Mince garlic and in a small bowl stir together with mustard, vinegar, and cream
2
Add oils in a slow stream, whisking until emulsified, and season with pepper and salt
3
Mince garlic and in a small bowl stir together with mustard, vinegar, and cream
4
Add oils in a slow stream, whisking until emulsified, and season with pepper and salt
5
Roast and peel bell pepper
6
Cut pepper into 1/4-inch dice
7
Separate lettuce leaves from head, leaving them whole, and discard coarse stems from watercress
8
Cut mushrooms into 1/4-inch-thick slices
9
Prepare grill
10
Halve each quail lengthwise through breast and pat dry
11
Rub quail lightly all over with oil and season with pepper and salt
12
Grill quail on a lightly oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until skin is well browned but meat is still pink
13
(Alternatively, grill quail in a hot well-seasoned ridged grill pan over moderately high heat
14
) In a large bowl toss watercress and mushrooms with just enough vinaigrette to coat lightly
15
Arrange lettuce on each of 4 large plates and top with watercress mixture and bell pepper
16
Arrange quail on top of salad and sprinkle with tarragon
17
Serve remaining vinaigrette on the side
18
Roast and peel bell pepper
19
Cut pepper into 1/4-inch dice
20
Separate lettuce leaves from head, leaving them whole, and discard coarse stems from watercress
21
Cut mushrooms into 1/4-inch-thick slices
22
Prepare grill
23
Halve each quail lengthwise through breast and pat dry
24
Rub quail lightly all over with oil and season with pepper and salt
25
Grill quail on a lightly oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until skin is well browned but meat is still pink
26
(Alternatively, grill quail in a hot well-seasoned ridged grill pan over moderately high heat
27
) In a large bowl toss watercress and mushrooms with just enough vinaigrette to coat lightly
28
Arrange lettuce on each of 4 large plates and top with watercress mixture and bell pepper
29
Arrange quail on top of salad and sprinkle with tarragon
30
Serve remaining vinaigrette on the side