21'S Quail Salad Recipe

Name: 21'S Quail Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 hot red pepper flakes; 2 garlic cloves, crushed; 8 quail (try boneless); Dressing; 3 tablespoons tarragon white wine vinegar; 1 tablespoon 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, toasted lightly (hulled green pumpkin seeds); 2 cups packed mesclun, washed and spun dry (mixed baby greens)

Servings: persons

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 hot red pepper flakes
2 garlic cloves, crushed
8 quail (try boneless)
Dressing
3 tablespoons tarragon white wine vinegar
1 tablespoon 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, toasted lightly (hulled green pumpkin seeds)
2 cups packed mesclun, washed and spun dry (mixed baby greens)

1
Preparation.
2
Make marinade:.
3
In a bowl or baking dish stir together marinade ingredients until combined.
4
Add quail, turning to coat. Marinate quail, covered and chilled, turning occasionally, at least 3 hours or overnight.
5
Make dressing:.
6
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.
7
Prepare grill.
8
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.
9
Toss mesclun with dressing and divide among 4 plates. Top each salad with 2 quail.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Marinade, 1/2 cup fresh orange juice, 1 lemon, quartered, 2 bay leaves, and more.

Yes, 21'S Quail Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

21'S Quail Salad

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