Grilled Quail and Pomegranate Salad
INGREDIENTS:
1/2 cup balsamic vinegar
2 Tablespoons olive oil
1 Tablespoon garlic powder
Salt and pepper to taste
6 frozen quails, split
2 bags baby greens salad mix
Seeds and juice of 1/2 pomegranate
1/2 cup green pinons or pumpkin seeds, toasted or fried
1/2 cup (2 ounces) shredded Parmesan cheese
Juice of 1 lime
1/4 cup extra-virgin olive oil
1/2 loaf French bread, sliced and toasted
TO PREPARE:
Whisk the vinegar, 2 Tablespoons olive oil, garlic powder, salt and pepper in a bowl. Add the quail halves and toss to coat. Marinate at room temperature for 15 to 20 minutes, turning occasionally; drain.
Arrange the quail skin side down on a grill rack over hot coals. Grill for 5 minutes; turn. Grill, with the lid down, for 5 minutes longer. Remove to a platter.
Toss the greens, pomegranate seeds and juice, pinons and cheese in a salad bowl. Drizzle with the lime juice, 1/4 cup olive oil and any collected pan juices from the quail and toss to coat. Divide the greens mixture evenly among 4 salad plates. Top each with 3 quail halves and drizzle with additional olive oil. Serve with the French bread toasts.
NOTE: The crunchy whole seeds of a pomegranate are edible
and are great in salads.
SERVES: 4