GRILLED QUAIL SALAD WITH CREAMY GARLIC VINAIGRETTE

Grilled Quail Salad with Creamy Garlic Vinaigrette image

Yield Serves 4 as a first course or light main course

Number Of Ingredients 16

For vinaigrette
1 small garlic clove
1 teaspoon Dijon mustard
1 tablespoon Sherry vinegar
1/4 cup heavy cream
2 tablespoons corn or canola oil
2 tablespoons extra-virgin olive oil
freshly ground black pepper
1 red bell pepper
1 head Boston lettuce
1 bunch watercress
4 ounces white mushrooms (about 6 medium)
4 semiboneless jumbo quail (6 to 8 ounces each)
corn or canola oil for rubbing on quail
freshly ground black pepper
2 teaspoons chopped fresh tarragon leaves

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.