In Keeping with the Warmer (HOT) Weather!

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Make In Keeping with the Warmer (HOT) Weather!

This salad is sunshine (just what we need) in a bowl. Juicy peaches, sweet berries, sugar snap peas and creamy ricotta are right at home with grilled quail and tart French vinaigrette. Light eating for a healthier attitude and keeping cool while you do!

Grilled Quail Salad with Summer Fruits

Serves 4

Total time:  30 to 45 minutes

Ingredients

4 Semi-Boneless Quail

The entire rib cage (breastbone and backbone) is cut out with shears, leaving the breast, wings and legs intact. 

3 tsp Dijon mustard, divided 

Kosher salt 

freshly ground black pepper

1 lemon, juice and zest

olive oil, as needed

3 tbsp chopped fresh mixed herbs, we used tarragon, chives, thyme, and chervil

1 tsp honey, plus more to taste

1 head leaf lettuce, like Boston bibb, green Oakleaf 

1 cup fresh sugar snap peas, cut in half cross wise

1 large ripe peach, pitted and cut into 8-12 slices 

1 generous handful ripe blackberries

1/2 cup quality whole milk ricotta

1 tbsp finely chopped chives

Preparation

Pat quail dry with paper towels, leave grill pins in. (Grill pins are skewers worked through the quail to keep them flat during grilling)

In a large bowl, whisk together 1 teaspoon of Dijon, half of the lemon juice and zest, and 1/4 cup olive oil. Stir in mixed herbs. Add quail, turning to coat in the mixture. Cover and set aside for about 15 minutes. (The quail can be marinated for up to 4 hours if desired, just cover and refrigerate until ready to cook. Bring birds out of the fridge about 20 minutes before grilling.)

Preheat a lightly oiled grill or grill pan to medium-high. Place the quail on the grill breast side down, a few inches apart. Grill for about 3 minutes then carefully turn over and continue to grill until birds are just cooked through, about 3-4 minutes more. Remove to a platter to rest for 5 minutes.

To a medium bowl, add the remaining 2 teaspoons of Dijon; season with salt and pepper. Add remaining lemon juice and zest; whisk together until smooth. Add about 1/4 to 1/2 cup of olive oil in a thin stream while whisking constantly until emulsified. Whisk in honey. Taste for seasoning – if the dressing is too sharp, add additional olive oil. Add honey, salt, and pepper to your liking. Set aside.

Cut the wings off the quail and discard (or use for stock). Cut the legs off the quail and cut each breast in half. 

Plating/Presentation

Arrange lettuce on a large serving platter. Arrange snap peas, peaches, and blackberries evenly over the lettuce. Drizzle about half of the dressing over the top. Arrange the boneless breasts and drumsticks evenly over the lettuce Dot ricotta evenly over the salad. Garnish with chives. Drizzle the remaining dressing over the top or serve on the side.

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