Spiced Orange Quail Salad
Makes 4 Servings
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WINE PAIRING | |
|---|---|---|
| Pinot Gris | ||
Quail’s small size and delicate flavor makes it an elegant choice for salads. The orange spice marinade we used is savory and citrusy without being spicy, a nice balance to the slightly bitter greens and tangy vinaigrette.
Though we used a grill pan and the oven, you could also prepare the quail on an actual grill by cooking them briefly on each side to give them grill marks, then moving them off the flame and closing the lid to finish them via indirect heat.
INGREDIENTS
- 4 Whole Quail
- 1 Baguette
- 4 cups Mesclun Salad Mix
- Orange Zest, microplaned or minced
- Fine Extra Virgin Olive Oil
- Marinade:
- 1 tbsp Olive Oil
- 1 tbsp Smoked Paprika
- 1 ½ tsp Ground Cumin
- 1 ½ tsp Ground Coriander
- Zest of 1 Orange, finely minced or microplaned
- Juice of 1 Orange
- ½ tsp Kosher Salt
- ¼ tsp freshly ground Black Pepper
- Sherry Vinaigrette:
- 1 tbsp Dijon Mustard
- 1 tbsp minced Shallot
- 1 tbsp Sherry Vinegar
- 1/3 cup Olive Oil
- 2 tsp chopped Fresh Mint
- 1 pinch Salt
- 5 twists of Freshly Cracked Black Pepper
- Plus:
- 2 tbsp Maple-Candied Walnuts Recipe
DIRECTIONS
- Six Hours or The Day Before:
1
Rub the quail with olive oil, cumin, coriander, salt, pepper, paprika, orange juice & orange zest.
2
Place them in a covered container and marinate in the fridge for six hours or overnight.
- Before Serving:
3
Preheat your oven to 375 degrees.
4
Get an oiled grill pan very hot and add the quail (breast-side down). Cook until the bottom has developed grill marks, then flip and mark the other side.
5
Once both sides of your quail are marked, move the grill pan to the oven and roast for 8-10 minutes (until the juices run clear).
6
Whisk together the mustard, shallot, sherry vinegar, chopped mint, salt, pepper and olive oil to make the vinaigrette.
7
Toss together the salad greens, walnuts and vinaigrette. Thinly slice the baguette. Halve the quail by cutting down through the breast bone.
8
Serve the quail with a baguette slice and the salad. Garnish with orange zest and a drizzle of extra virgin olive oil. Serve.