Grilled Quail with Pear and Pine Nut Salad

Name: Grilled Quail with Pear and Pine Nut Salad
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: Serves 4
Cuisine: United States
Ingredients: 4 quail (about 1 pound total); ½ teaspoon ground cumin; ½ teaspoon garlic powder; 1 teaspoon black pepper; ¼ teaspoon ground cinnamon; 1 teaspoon brown sugar; 1¼ teaspoons coarse salt; ½ teaspoon ground coriander; 1 teaspoon sweet paprika; 6 cups mesclun (mixed baby salad greens), washed and spun dry; 6 cups mesclun (mixed baby salad greens), washed and spun dry; 3 tablespoons currants or dried cranberries (optional); 3 tablespoons currants or dried cranberries (optional); 4 small ripe pears (preferably Bosc), halved lengthwise, cored, and rubbed with lemon; 4 small ripe pears (preferably Bosc), halved lengthwise, cored, and rubbed with lemon; 4 small ripe pears (preferably Bosc), halved lengthwise, cored, and rubbed with lemon; 6 ounces Roquefort cheese, crumbled; 1 tablespoon honey; 1 tablespoon lemon juice; 1 tablespoon balsamic vinegar; 1 cup buttermilk; 3 tablespoons pine nuts, toasted; 5 tablespoons hazelnut oil, walnut oil, or extra-virgin olive oil; 5 tablespoons hazelnut oil, walnut oil, or extra-virgin olive oil; 5 tablespoons hazelnut oil, walnut oil, or extra-virgin olive oil

Preparation info

Serves
4

Difficulty
Medium
Ready in
40 min

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

4 quail (about 1 pound total)
1¼ teaspoons coarse salt

Americas
United States
Main course
Gluten-free

Method

Remove the wire frames from the quail, if necessary. Or spatchcock the quail, as shown in Preparing the Chicken, Steps 1 through 4. Rinse the quail under cold running water and blot dry with paper towels. Insert 3 bamboo skewers in each quail, as shown in Preparing the Quail, Step 1.