Frank's Recipes! Grilled Quail Salad with Provencal Vegetables and Balsamic Vinaigrette

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Grilled Quail Salad with Provencal Vegetables and Balsamic Vinaigrette

Makes 4 appetizer servings

For the quail:
4 boned quail
1 cup Balsamic Vinaigrette [recipe below]

Separate the quail legs from the breasts. Arrange the pieces in a single layer in a bowl and drizzle with the vinaigrette. Cover and refrigerate for 12 hours.

When ready to grill, prepare a charcoal fire and let it burn down to ashes, or preheat a broiler. Grill or broil the quail legs and breasts until medium rare, about 3 minutes on each side. Slice each breast crosswise into 3 pieces.

For the Provencal vegetables:
3 tablespoons virgin olive oil
1 medium red bell pepper, finely diced
1 medium zucchini, finely diced
1 medium yellow squash, finely diced

In a large skillet, heat the oil over medium-high heat until shimmering. Add the pepper, zucchini, and squash and sauté until tender, 3 to 4 minutes.

To serve:
1 cup greens of you choice
About 1/2 cup Balsamic Vinaigrette [recipe below]

When read to serve, toss the greens with 1/4 cup of the vinaigrette and the Provencal vegetables. Divide among 4 plates, arrange 1 quail breast and 2 legs around the greens, and drizzle with additional vinaigrette.

Balsamic Vinaigrette

Makes 1 1/3 cups

1/4 teaspoon kosher salt, plus a little more if needed
1 teaspoon finely chopped garlic
2 tablespoons finely chopped shallots
1/3 cup balsamic vinegar, plus extra, if needed
1 cup extra-virgin olive oil, plus extra, if needed
Freshly ground black pepper

In a small bowl, whisk the salt, garlic, and shallots with the vinegar until the salt is dissolved. Slowly whisk in the oil until emulsified. Taste. Season with pepper and a little more salt, if needed, and add more vinegar or oil, if needed.