Grilled Quail Salad With Creamy Garlic Vinaigrette
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
12
Eggs (quail)1 small
Garlic (clove, minced)1 tsp
Dijon Mustard1 tbsp
Sherry Vinegar1 cup
Heavy Cream2 tbsps
Virgin Olive Oil (extra)Directions:
1
In a saucepan cover the eggs with cold water, bring the water just to a boil, and simmer the eggs for 5 minutes
2
Pour out the water, add cold water to the pan, and let the eggs cool until they can be handled
3
Shell eggs carefully and halve them lengthwise
4
In a small bowl stir together garlic, mustard, vinegar, and cream
5
Add oils in a slow stream, whisking until emulsified, and season with pepper and salt
6
Cut pepper into 1/4-inch dice
7
Prepare grill
8
Halve each quail lengthwise through breast and pat dry
9
Rub quail lightly all over with oil and season with pepper and salt
10
Grill quail in a hot well-seasoned ridged grill pan over moderately high heat , or until skin is well browned but meat is still pink
11
In a large bowl toss watercress and mushrooms with just enough vinaigrette to coat lightly
12
Arrange lettuce on each of 4 large plates and top with watercress mixture and bell pepper and quail eggs
13
Arrange quail on top of salad and sprinkle with tarragon
14
Serve remaining vinaigrette on the side