Grilled Quail with Fennel & Cucumber Salad*
Serves 4
1 tsp rosemary
1 tsp thyme
1 tsp chopped shallots
1 T olive oil
4 semi-boneless, skinless quail (4 oz each)
1 large bulb fresh fennel (reserve tops), thinly julienned and lightly steamed
2 large English cucumbers, peeled, seeded, thinly sliced
2 Roma tomatoes, julienned
Juice of 2 oranges
2 oz sherry vinegar
1 T extra-virgin olive oil
2 C mixed baby greens
1 tsp thyme
1 tsp chopped shallots
1 T olive oil
4 semi-boneless, skinless quail (4 oz each)
1 large bulb fresh fennel (reserve tops), thinly julienned and lightly steamed
2 large English cucumbers, peeled, seeded, thinly sliced
2 Roma tomatoes, julienned
Juice of 2 oranges
2 oz sherry vinegar
1 T extra-virgin olive oil
2 C mixed baby greens
Chop rosemary, thyme, and shallots; mix with 1 T oil and brush over quail.
Marinate for 2 hours. Grill quail for 5 to 10 minutes on each side. Mix julienned fennel, cucumber, and tomatoes. Blend orange juice, vinegar, and 1 T chopped fennel. Slowly whisk in 1 T extra-virgin olive oil. Toss the fennel salad with the vinaigrette. Place mixed greens on each serving dish; top with fennel salad. Place a grilled quail on top of each salad and serve.