Grilled Quail Salad Recipe

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You can also make this main dish salad with grilled Cornish game hens.

Ingredients

Directions

Using kitchen shears, cut through backbone of each quail. Turn bone-side down and gently press down to flatten each quail. Arrange quail in a single layer in a shallow dish. For marinade, in bowl combine oil, sage, salt, and pepper. Pour marinade over quail. Turn once to coat. Cover; marinate in refrigerator for 2 to 24 hours, turning quail occasionally. Prepare Port Dressing; set aside.
Cut prosciutto lengthwise into 8 strips. Halve and pit 4 red or purple plums. Wrap prosciutto around plums, securing with toothpicks. Set aside.
Drain quail; discard marinade. For charcoal grill, arrange medium-hot coals around drip pan. Place quail, bone side down, on rack above drip pan. Cover; grill 12 to 15 minutes or until no longer pink. Place plums over coals the last 4 minutes of grilling, turning once. (Or place quail on unheated rack of broiler pan. Broil 4 inches from heat 10 to 12 minutes or until no longer pink; turn once. Add plums last 4 minutes of broiling; turn once.)
In a very large bowl toss half of the dressing with torn mixed baby greens. Divide among 4 plates. Top with quail halves and plums. Sprinkle with Gorgonzola cheese and toasted walnuts. Season with pepper. Serve with dressing. Makes 4 servings.

Port Dressing

In a saucepan combine 1 cup port wine and 2 tablespoons finely chopped shallots. Simmer, uncovered, 20 to 25 minutes or until reduced to 1/4 cup. Cool slightly. In a bowl whisk together port mixture, 1/2 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon balsamic vinegar, and 1/4 teaspoon each salt and pepper.

Cornish Game Hen Option

If quail are not readily available , substitute two 1-1/4- to 1-1/2-pound Cornish game hens. Using kitchen shears, half hens splitting breast and backbone. Marinate hens for 6 to 24 hours. Grill hens as above about 50 minutes or until 180 degree F. Or place hens, bone side up, on unheated rack of a broiler pan. Broil 5 to 6 inches from heat for 25 to 30 minutes or until 180 degree F, turning once.

Nutrition Facts

Calories 998, Total Fat 71 g, Saturated Fat 15 g, Monounsaturated Fat 35 g, Polyunsaturated Fat 15 g, Cholesterol 142 mg, Sodium 991 mg, Carbohydrate 36 g, Total Sugar 16 g, Fiber 5 g, Protein 43 g. Daily Values: Vitamin C 49%, Calcium 18%, Iron 48%.
Percent Daily Values are based on a 2,000 calorie diet

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