Grilled Quail Salad with Creamy Garlic Vinaigrette

Total Time:
35 min
10 min
25 min

4 servings

  • 12 quail eggs
  • 1 small garlic clove, minced
  • 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, roasted and peeled
  • Leaves of 1 Boston lettuce
  • 1 bunch watercress, coarse stems removed
  • 4 ounces white mushrooms (about 6 medium), sliced
  • 4 semi-boneless jumbo quail ( rib cage and backbone removed, wings and legs left intact), 6 to 8 ounces each
  • Corn or canola oil, for rubbing on quail
  • Freshly ground black pepper
  • 2 teaspoons chopped fresh tarragon leaves
  • 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.

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