Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
None

Ingredients

Directions

In a saucepan cover the eggs with cold water, bring the water just to a boil, and simmer the eggs for 5 minutes. Pour out the water, add cold water to the pan, and let the eggs cool until they can be handled. Shell eggs carefully and halve them lengthwise. In a small bowl stir together garlic, mustard, vinegar, and cream. Add oils in a slow stream, whisking until emulsified, and season with pepper and salt. Cut pepper into 1/4-inch dice. 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 in a hot well-seasoned ridged grill pan over moderately high heat , or until skin is well browned but meat is still pink. 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 and quail eggs. Arrange quail on top of salad and sprinkle with tarragon. Serve remaining vinaigrette on the side.

IDEAS YOU'LL LOVE

Grilled Eggplant and Goat Cheese Salad

Recipe courtesy of Giada De Laurentiis

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Arugula Salad with Grilled Fruit

Recipe courtesy of Giada De Laurentiis

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Grilled Romaine with Balsamic Dressing

Recipe courtesy of Valerie Bertinelli

Grilled Chicken Sliders

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

Chopped Caprese Salad

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking