Grilled Quail with Chicories and Almonds
- SERVINGS: 4 FIRST-COURSE SERVINGS
The shallot marinade is good with any game bird or poultry. Instead of almonds and almond oil, you can use your favorite nuts and nut oil.
- 1/2 cup dry white wine
- 1/3 cup olive oil
- 2 shallots, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 4 partially boned quail
- 5 tablespoons almond oil
- 2 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper
- 1/2 cup whole blanched almonds
- 1/4 pound mixed chicories, such as frisée, radicchio and Belgian endive, torn into bite-size pieces (4 cups)
- 1 ripe but firm pearpeeled, cored and cut into 1/2-inch dice
- In a shallow baking dish, combine the wine with the olive oil, shallots and garlic. Add the quail, turn to coat and let marinate at room temperature for 1 hour.
- In a small bowl, combine 1/4 cup of the almond oil with the sherry vinegar and mustard. Season with salt and pepper.
- In a small skillet, heat the remaining 1 tablespoon of almond oil. Add the almonds and cook over moderate heat until browned on both sides, about 3 minutes per side. Transfer to a plate to cool.
- Light a grill or preheat a grill pan. Remove the quail from the marinade and scrape off most of the shallots and garlic. Season the quail with salt and pepper and grill, breast side down, over a hot fire or high heat until nicely charred, about 3 minutes. Turn and grill until the breast is pink throughout, about 1 1/2 minutes more. Transfer the quail to a plate.
- In a medium bowl, toss the chicories with the almonds and pear. Add half of the vinaigrette and toss well. Mound the salad on plates, set a quail on top and drizzle with the remaining vinaigrette.
A young, dry rosé would complement all the ingredients in this salad. Consider the snappy flavors of a wine from Long Island.
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Congratulations to Mei Lin, winner of Top Chef Season 12.