Grilled Quail & Mango Salad With Citrus Curry Dressing
INGREDIENTS:
Quail Marinade -- 1 cup soy sauce -- Juice of 1 lemon -- 1/4 cup brown sugar -- 2 teaspoons Asian sesame oil -- 1 teaspoon ground ginger -- 8 semi-boneless quail
Salad -- 1/4 cup extra virgin olive oil -- 2 tablespoons orange juice -- 1 1/2 teaspoons rice vinegar -- 1 teaspoon sugar -- 1/2 teaspoon lemon juice -- 1/2 teaspoon curry powder -- Salt to taste -- 8 handfuls baby salad greens -- 1 ripe mango, peeled and diced
INSTRUCTIONS:
Marinate quail: Whisk together the soy sauce, lemon juice, brown sugar, sesame oil and ginger. Add the quail and turn to coat with marinade. Cover and refrigerate 2 hours.
Make salad dressing: Whisk together the olive oil, orange juice, rice vinegar, sugar, lemon juice, curry powder and salt. Taste and adjust seasoning.
Prepare a medium-hot charcoal fire.
Cook the quail directly over the coals, with the grill lid on but the vents open, until browned on both sides, about 5 minutes per side. Transfer the quail to a platter and let rest while you toss the salad.
Toss the greens in a large bowl with just enough dressing to coat the leaves lightly. Divide among salad plates. Scatter the mango over the greens. Cut the quail in half. Put 2 halves on each plate.
Serves 8
PER SERVING:
300 calories, 22 g protein, 7 g carbohydrate, 20 g fat (5 g saturated), 0 cholesterol, 61 mg sodium, 1 g fiber. The calories and other nutrients absorbed from marinades vary and are difficult to estimate. Variables include the type of food, marinating time and amount of surface area. Therefore, the marinade is not included in this analysis.
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