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1
The quail may be prepared and seasoned the day before.
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2
If they are, cover with plastic wrap and refrigerate until ready to cook.
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3
Carefully run a sharp knife lengthwise up and down one side of the backbone of each bird.
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4
Open each up, skin side down, on a flat surface, and carefully run the knife lengthwise up and down the other side of the backbone to cut it away.
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5
Discard the backbones.
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6
Gently press with the fingers on either side of the breast bones to make the birds lie flat.
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7
Carefully cut away breast bones, using the knife tip.
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8
Rub quail evenly on both sides with the mustard and oil.
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9
Smear them with the garlic, thyme, peppercorns and salt.
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10
Put the quail in a bowl and let stand until ready to use.
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11
When ready to cook quail, preheat a charcoal grill or the oven broiler to high.
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12
Arrange quail skin side down and flat on the charcoal grill or, if the broiler is to be used, place a rack on a baking dish and arrange the quail skin side up.
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13
Grill about 5 minutes on one side and turn.
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14
Cook 3 to 5 minutes longer.
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15
For the broiler, place quail about 4 inches from heat source.
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16
Broil about 4 minutes and turn.
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17
Broil about 3 to 5 minutes more.
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18
When ready to serve quail put the salad greens in a large skillet and start heating, stirring.
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19
Quickly pour the salad dressing over all and toss briefly until warm and the salad greens start to wilt.
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20
Do not overcook or allow greens to wilt completely.
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21
Arrange an equal portion of greens on each of 4 salad plates.
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22
Arrange 1 quail on each serving.
