|
|
The Upland Cookbook
Cookbook Home | A-C | D-F | G-I | J-L | M-O | P-R | S-V | W-Z
Grilled Quail Salad With Creamy Garlic Vinaigrette
For vinaigrette Dressing:
- 1 small garlic clove
- 1 teaspoon Dijon mustard
- 1 tablespoon Sherry vinegar
- 1/4 cup of heavy cream
- 2 tablespoons of corn or canola oil
- 2 tablespoons of extra-virgin olive oil
- freshly ground black pepper
Main Ingredients:
- 1 red bell pepper
- 1 head Boston lettuce
- 1 bunch watercress
- 4 ounces white mushrooms (about 6 medium)
- 4 semiboneless jumbo quail (6 to 8 ounces each)
- corn or canola oil for rubbing on quail
- freshly ground black pepper
- 2 teaspoons chopped fresh tarragon leaves
Make vinaigrette:
Mince garlic and in a small bowl stir together with mustard, vinegar,
and cream. Add oils in a slow stream, whisking until emulsified, and season
with pepper and salt.
Roast and peel bell pepper. Cut pepper into 1/4-inch dice. Separate lettuce
leaves from head, leaving them whole, and discard coarse stems from watercress.
Cut mushrooms into 1/4-inch-thick slices.
Prepare grill
Halve each quail lengthwise through breast and pat dry. Rub quail lightly all
over with oil and season with pepper and salt. 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. (Alternatively, grill quail in a hot
well-seasoned ridged grill pan over moderately high heat).
In a large bowl toss watercress and mushrooms with just enough vinaigrette to
coat lightly. Arrange lettuce on each of 4 large plates and top with watercress
mixture and bell pepper. Arrange quail on top of salad and sprinkle with tarragon.
Serve remaining vinaigrette on the side.
Serves 4 as a first course or light main course.
From Gourmet, September, 1998
Browse The Upland Cookbook Here:
Cookbook Home | A-C | D-F | G-I | J-L | M-O | P-R | S-V | W-Z
|
|
|