Best Grilled Quail Salad Recipes

GRILLED QUAIL SALAD WITH HONEY-DIJON DRESSING

Steps:

• For quail:
• Whisk first 7 ingredients in bowl. Add quail; cover and chill overnight.
• For salad:
• Whisk first 6 ingredients in small bowl. Season dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Prepare barbecue (medium-high heat). Grill quail until brown and cooked through, about 6 minutes per side.
• Place greens, carrot ribbons, pine nuts, and sesame seeds in large bowl. Reserve 3 tablespoons dressing. Pour remaining dressing over salad; toss to coat. Season salad with salt and pepper.
• Divide salad evenly among plates, topping each with 2 quail halves. Drizzle quail with 3 tablespoons dressing; serve.

GRILLED QUAIL SALAD

Steps:

• Combine the orange and lemon juice, bay leaves, crushed lemongrass, star anise, molasses, soy, chili, garlic and ginger and marinate the quail for several hours, or overnight, covered, in the refrigerator.
• To make the dressing for the salad, combine the mustard, vinegar and honey and whisk in the olive oil to create an emulsion.
• Remove the quail from the marinade and grill over an outdoor barbecue for 4 to 5 minutes on each side, or cook over medium heat in a cast iron skillet for 10 to 12 minutes, turning frequently to avoid burning. Remove from the heat and let the quail rest for several minutes before serving.
• Toss the salad greens with the dressing and divide among 4 plates. Top each salad with 2 quail for a main course and garnish each with several slices of papaya and mango and sprinkle with toasted pumpkin seeds.

GRILLED QUAIL SALAD

Steps:

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

GRILLED QUAIL SALAD WITH CREAMY GARLIC VINAIGRETTE

Steps:

• Make vinaigrette:
• Mince garlic and in a small bowl stir together with mustard, vinegar, and cream. Add oils in a slow stream, whisking until emulsified, and season with pepper and salt.
• Roast and peel bell pepper . Cut pepper into 1/4-inch dice. Separate lettuce leaves from head, leaving them whole, and discard coarse stems from watercress. Cut mushrooms into 1/4-inch-thick slices.
• Prepare grill.
• Halve each quail lengthwise through breast and pat dry. Rub quail lightly all over with oil and season with pepper and salt. Grill quail on a lightly oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until skin is well browned but meat is still pink. (Alternatively, grill quail in a hot well-seasoned ridged grill pan over moderately high heat.)
• In a large bowl toss watercress and mushrooms with just enough vinaigrette to coat lightly. Arrange lettuce on each of 4 large plates and top with watercress mixture and bell pepper. Arrange quail on top of salad and sprinkle with tarragon. Serve remaining vinaigrette on the side.

PEPPERED TUNA SALAD WITH GRILLED ASPARAGUS AND QUAIL EGG

Steps:

• Directions Dressing • Whisk lemon juice Dijon mustard, garlic, red onions, salt and sugar. • Whisk OO in. Add the chopped flat (Italian) parsley ,season. Preparations 1. Season the tuna loins, sear hot skillet. Cool in the fridge well, then slice into the desired serving strips. 2. Poach the quail eggs in boiling, lightly vinegared water for just a second, Shock.. 3. Dry the capers and deep-fry until crisp. Drain on a kitchen paper. 4. Marinate the asparagus tips with olive oil and garlic, season and then grill them until soft and tender. 5. Boil potatoes in salt water until soft, drain and let them cool on a tray. Cut them in half and pan-fry in little olive oil, season well and serve warm on the already prepared salad. Assembly 1. Place the salad leaves in a deep-dish plate or glass bowl and drizzle with little dressing. 2. Arrange the sliced tuna, cherry tomatoes, Kalamata olives, grilled asparagus and poached quail eggs as well lastly adding the warm marble potatoes. Sprinkle with additional dressing the crisp-fried capers and pepper and sea salt from the mill.

PARISIAN-STYLE GRILLED AHI TUNA SALAD WITH A SOFT-BOILED QUAIL EGG

Steps:

• To roast the potatoes: Preheat the oven to 400 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the oil, potatoes, salt and pepper. Transfer the skillet to the oven and roast the potatoes until they begin to color, about 10 minutes. Turn the potatoes over, add the herbs de Provence and continue cooking until the potatoes are tender, about 7 minutes more. Set the potatoes aside to cool.
• To prepare the salad: Wrap the peeled garlic cloves in aluminum foil and roast in a 400 degree F oven until soft, about 15 minutes. Cool slightly then mash the garlic to a paste adding a tablespoon or 2 of olive oil. Set the garlic paste aside.
• Blanch the haricots verts in boiling salted water, until crisp but tender, about 4 minutes. Refresh the beans in an ice bath, then set aside.
• Boil the quail eggs in salted water for 2 minutes and 15 seconds. Shock them in an ice bath, peel, and set aside.
• To prepare the balsamic vinaigrette: Whisk 1 tablespoon of Dijon mustard with the balsamic vinegar and a pinch each of salt and pepper. Slowly whisk in 3/4 cup olive oil. Add minced thyme and shallots.
• To prepare the caper vinaigrette: Whisk 1 tablespoon of Dijon mustard with the grain mustard, red wine vinegar and a pinch each of salt and pepper. Slowly whisk in 3/4 cup olive oil. Mix in the capers, shallots, and minced thyme.
• To finish the salad: Season the tuna on both sides with salt and pepper. Heat and oil a grill or cast iron pan and sear the tuna on both sides (the tuna is best rare¿the cooking time will depend upon the thickness of the pieces).
• In a large mixing bowl, combine the tomatoes, tatsoi, haricots verts, potatoes, and olives. Dress the salad with balsamic vinaigrette and season with salt and pepper, to taste. Arrange the salad on 4 plates. Spread the toast with garlic puree. Put a piece of toast on each salad and place a piece a tuna on top. Spoon caper vinaigrette over the tuna, garnish with a quail egg, season with salt and pepper and serve.

GRILLED QUAIL SALAD '21' CLUB

Steps:

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

GRILLED QUAIL SALAD

Steps:

• TO MAKE THE MARINADE: In a large bowl, stir together the red onion, chile, garlic, rosemary, thyme, black pepper, lime zest and juice, and the 1 cup olive oil.
• Submerge the quail in the marinade, cover, and refrigerate for at least 2 hours and up to 12 hours. If you are in a rush, marinate the quail for 1 hour at room temperature.
• TO GRILL THE CORN AND QUAIL: In a covered grill, prepare a hot fire using hardwood (Josh prefers pecan) or fruitwood. Pull back the husk from the corn, remove the silk, and rewrap the ear with the husk. Arrange the corn around the edges of the fire, close the lid, and let them smoke for about 15 minutes. Transfer them to a plate and cover with a clean dish cloth. Remove the quail from the marinade, drain on paper towels, and season all over with salt and pepper. When the fire has cooked down to hot coals, place the quail over the hottest part of grill, close the lid, and cook them until the quail's interior is reddish pink and the flesh is firm to the touch, about 20 minutes.
• TO MAKE THE VINAIGRETTE: In a bowl, whisk together the onion, chile, lime zest and juice, mustard, the 1/2 cup olive oil, salt, pepper, and half of the blackberries. Season with more pepper or salt, to taste. Gently stir in the remaining berries.
• TO MAKE THE SALAD: Put the greens in a large bowl. Cut the corn kernels from the cobs. Toss the corn and cheese with the greens and vinaigrette. Arrange the quail on top of the salad. Let guests serve themselves, but gently remind them to take just 1 quail per person.
• Grilling corn in its husk gives the kernels a golden color and a deeply sweet flavor. But if you prefer, grill them shucked, about 2 minutes per side, just until the kernels begin to blacken and blister.
• Both the quail and the corn can be grilled at least 24 hours in advance and refrigerated. The vinaigrette can also be made 1 to 2 days ahead and refrigerated. Bring the quail to room temperature before serving.

GRILLED QUAIL WRAPPED IN GRAPE LEAVES ON WHITE BEAN SALAD

Steps:

• Combine the oil, onion, soy sauce, bay leaves and peppercorns together in a nonreactive dish just large enough to hold the quails in one layer. Add the quails, turning to coat them with the marinade. Cover and refrigerate them for eight hours, or overnight. Baste once during this time.
• Bring a large pot of water to a boil. Add the beans, cook them until just tender, about 35 to 45 minutes, then drain. While the beans are still warm, add the red onion, tomato, olive oil, lemon juice, sumac if used, salt and mint leaves.
• While the beans are cooking, eat a charcoal grill or a broiler. Remove the quails from the marinade. Spread the grape leaves out flat. Place a half quail on the lower edge of each leaf. Roll up the bird in the leaf, turning in the sides as you roll. Run a skewer through the roll crosswise and add a piece of red pepper. Repeat with three more rolls and pieces of pepper per skewer.
• Once the salad has been made and the charcoal is hot, place the skewers on the grill and cook the quails for five minutes, then turn them over and cook the second side for five minutes more. Serve the quail rolls on top of the bean salad.