Marinated Grilled Quail on Spinach Salad
4 SERVINGS
For the Vinaigrette:
2 tablespoons Olive oil
1/4 cup Vegetable oil
1/4 cup Shallots, fine chopped
1 tablespoon Parsley, chopped
2 tablespoons Balsamic vinegar
to taste Salt and black pepper
For the Salad:
2 cups Spinach, cut in chiffonade
1/2 cup Red bell pepper, roasted, peeled, seeded, julienned
1/2 cup Yellow bell pepper, roasted, peeled, seeded, julienned
1/2 cup Green bell pepper, roasted, peeled, seeded, julienned
3/4 cup Tomato, peeled, seeded, julienned
8 Bamboo skewers, soaked in water for 30 minutes
4 Quails, split at the back
Method:
Combine all ingredients for dressing in a blender and process until smooth. Correct seasoning.
Place each quail on 2 skewers in a straight line to hold its shape.
Liberally brush the quails with half of the dressing and allow to marinate, refrigerated, for 1 hour.
Prepare the grill.
Grill the quail for 3 to 5 minutes on each side or until the quail are completely cooked. Be careful not to burn or overcook the quail.
Toss the salad ingredients with all but 2 tablespoons (1 ounce, 28 ml) of the remaining vinaigrette.
Place the salad in the center of the plate. Remove the skewers from each quail and place on top of the salad.
Drizzle the remaining vinaigrette over the quail.
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