Grilled Quail Salad

Recipe Ingredients

1/2 cup	118ml	Orange juice
1		Lemon - juiced, and
		Cut into quarters
2		Bay leaves
1		Lemongrass stalk - crushed to
		Release its oils
2		Star anise - (to 3)
2 tablespoons	30ml	Molasses
2 tablespoons	30ml	Soy sauce
2		Chili pepper pods
		(or 1/2 tspn crushed chili peppers)
2		Garlic cloves - peeled, crushed
1 tablespoon	15ml	Grated ginger
8		Quail - breast bone removed,
		Preferred
2 cups	220g / 7.8oz	Mesclun salad mix
		(or use your own mix of tender salad
		Greens)
2 tablespoons	30ml	Dijon mustard
3 tablespoons	45ml	Rice wine vinegar
2 tablespoons	30ml	Honey
1/2 cup	118ml	Fragrant extra-virgin olive oil
1		Papaya - pitted, peeled,
		And sliced
1		Mango - peeled, pitted,
		And sliced
1/2 cup	55g / 1.9oz	Shelled pumpkin seeds - toasted, salted

Recipe Instructions

Combine the orange and lemon juice, bay leaves, crushed lemongrass, star anise, molasses, soy, chili, garlic and ginger and marinate the quail for several hours, or overnight, covered, in the refrigerator.

To make the dressing for the salad, combine the mustard, vinegar and honey and whisk in the olive oil to create an emulsion.

Remove the quail from the marinade and grill over an outdoor barbecue for 4 to 5 minutes on each side, or cook over medium heat in a cast-iron skillet for 10 to 12 minutes, turning frequently to avoid burning. Remove from the heat and let the quail rest for several minutes before serving.

Toss the salad greens with the dressing and divide among 4 plates. Top each salad with 2 quail for a main course and garnish each with several slices of papaya and mango and sprinkle with toasted pumpkin seeds.

This recipe yields 4 main course or 8 appetizer servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B06)

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