Grilled Quail with Chicories and Almonds Recipe

Name: Grilled Quail with Chicories and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry white wine; 1/3 cup olive oil; 2 shallots, coarsely chopped; 2 garlic cloves, coarsely chopped; 4 partially boned quail; 5 tablespoons almond oil; 2 tablespoons sherry vinegar; 1 teaspoon Dijon mustard; Salt and freshly ground pepper; 1/2 cup whole blanched almonds; 1/4 pound mixed chicories, such as frisee, radicchio and Belgian endive, torn into bite-size pieces (4 cups); 1 ripe but firm pearpeeled, cored and cut into 1/2-inch dice

Servings: persons

1/2 cup dry white wine
1/3 cup olive oil
2 shallots, coarsely chopped
2 garlic cloves, coarsely chopped
4 partially boned quail
5 tablespoons almond oil
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper
1/2 cup whole blanched almonds
1/4 pound mixed chicories, such as frisee, radicchio and Belgian endive, torn into bite-size pieces (4 cups)
1 ripe but firm pearpeeled, cored and cut into 1/2-inch dice

1
In a shallow baking dish, combine the wine with the olive oil, shallots and garlic.
2
Add the quail, turn to coat and let marinate at room temperature for 1 hour.
3
In a small bowl, combine 1/4 cup of the almond oil with the sherry vinegar and mustard.
4
Season with salt and pepper.
5
In a small skillet, heat the remaining 1 tablespoon of almond oil.
6
Add the almonds and cook over moderate heat until browned on both sides, about 3 minutes per side.
7
Transfer to a plate to cool.
8
Light a grill or preheat a grill pan.
9
Remove the quail from the marinade and scrape off most of the shallots and garlic.
10
Season the quail with salt and pepper and grill, breast side down, over a hot fire or high heat until nicely charred, about 3 minutes.
11
Turn and grill until the breast is pink throughout, about 1 1/2 minutes more.
12
Transfer the quail to a plate.
13
In a medium bowl, toss the chicories with the almonds and pear.
14
Add half of the vinaigrette and toss well.
15
Mound the salad on plates, set a quail on top and drizzle with the remaining vinaigrette.

466

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 12 ingredients. The key ingredients include: 1/2 cup dry white wine, 1/3 cup olive oil, 2 shallots, coarsely chopped, 2 garlic cloves, coarsely chopped, and more.

Yes, Grilled Quail with Chicories and Almonds falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Quail with Chicories and Almonds

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