Grilled Quail Salad '21' Club Recipe

Name: Grilled Quail Salad '21' Club
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 dried hot red pepper flakes; 2 garlic cloves, crushed; 8 boneless quail**; available at specialty foods shops and in spice section of many supermarkets; ** available at some butcher shops; 3 tablespoons tarragon white-wine vinegar; 1 tablespoons 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 (hulled green pumpkin seeds)***, toasted lightly; 2 cups packed mesclun (mixed baby greens), washed and spun dry; ***available at natural foods stores

Servings: persons

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 dried hot red pepper flakes
2 garlic cloves, crushed
8 boneless quail**
available at specialty foods shops and in spice section of many supermarkets
** available at some butcher shops
3 tablespoons tarragon white-wine vinegar
1 tablespoons 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 (hulled green pumpkin seeds)***, toasted lightly
2 cups packed mesclun (mixed baby greens), washed and spun dry
***available at natural foods stores

1
In a bowl or baking dish stir together marinade ingredients until combined.
2
Add quail, turning to coat.
3
Marinate quail, covered and chilled, turning occasionally, at least 3 hours or overnight.
4
In a bowl whisk together vinegar and mustard and add oil in a stream, whisking until emulsified.
5
Add orange sections, mango, and pepitas.
6
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.
9
(Alternatively, cook quail in batches in a cast-iron skillet over moderate heat, turning frequently to avoid burning, about 10 minutes.)
10
Let quail stand 3 minutes.
11
Toss mesclun with dressing and divide among 4 plates.
12
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 19 ingredients. The key ingredients include: 1/2 cup fresh orange juice, 1 lemon, quartered, 2 bay leaves, 1 teaspoon dried thyme, crumbled, and more.

Yes, Grilled Quail Salad '21' Club 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.

Grilled Quail Salad '21' Club

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