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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Quail Salad '21' Club

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions