21's Quail Salad

Name: 21's Quail Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1/2 cup fresh orange juice; 1 lemon, quartered; 2 bay leaves; 1 teaspoon dried thyme, crumbled; 1 teaspoon juniper berries, crushed; 2 tablespoons molasses; 2 dried small chilies (each about 1 inch long) or 1/2 teaspoon hot red pepper flakes; 2 garlic cloves, crushed; 8 quail (try boneless); 3 tablespoons tarragon white wine vinegar; 1 tablespoon Dijon mustard; 1/2 cup extra virgin olive oil; 2 navel oranges, peel and pith cut away and sections cut free from membranes; 1 mango, peeled, pitted, and sliced; 1/2 cup pepitas, toasted lightly (hulled green pumpkin seeds); 2 cups packed mesclun, washed and spun dry (mixed baby greens)

⏱ 60 mins 🍽 4 serving(s) 🏷 Quail

This elegant quail salad originates from Restaurant 21 in New York City. The quail is marinated for several hours in a fragrant blend of orange juice, lemon, herbs and spices before being grilled. It is served atop a salad of mesclun tossed with a mustard vinaigrette and studded with fresh orange segments, mango slices and lightly toasted pumpkin seeds. The recipe requires about 30 minutes of active preparation plus marinating time.

Ingredients

1/2 cup fresh orange juice
1 lemon, quartered
2 bay leaves
1 teaspoon dried thyme, crumbled
1 teaspoon juniper berries, crushed
2 tablespoons molasses
2 dried small chilies (each about 1 inch long) or 1/2 teaspoon hot red pepper flakes
2 garlic cloves, crushed
8 quail (try boneless)
3 tablespoons tarragon white wine vinegar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
2 navel oranges, peel and pith cut away and sections cut free from membranes
1 mango, peeled, pitted, and sliced
1/2 cup pepitas, toasted lightly (hulled green pumpkin seeds)
2 cups packed mesclun, washed and spun dry (mixed baby greens)

Method

Begin by preparing all ingredients.
Combine the marinade ingredients in a bowl or baking dish, stirring until well mixed.
Add the quail to the marinade, turning to ensure they are fully coated. Cover and refrigerate for at least 3 hours or overnight, turning them occasionally.
For the dressing, whisk the vinegar and mustard together in a separate bowl.
Slowly pour in the olive oil while whisking continuously to create an emulsified dressing.
Gently stir the orange sections, mango slices and pepitas into the dressing. Cover and chill for about 3 hours to allow the flavours to meld.
Prepare your grill for cooking.
Cook the quail in batches on an oiled grill rack set 5 to 6 inches over hot coals for 5 minutes on each side, or until the juices run clear. Alternatively, cook them in a cast-iron skillet for about 10 minutes, turning frequently. Let the quail rest for 3 minutes.
Toss the mesclun with the prepared dressing and arrange it on four plates. Place two quail on top of each salad.

Nutrition (per serving)

Sodium169800 mg

Recipe details

CategoryQuail

AuthorPenny Stettinius