Grilled Quail on Baby Lettuce with Green Beans and Exotic Mushrooms

Name: Grilled Quail on Baby Lettuce with Green Beans and Exotic Mushrooms
Ingredients: ¼ cup olive oil; ½ cup balsamic vinegar; ½ pound green beans , ends trimmed; 4 quail , cleaned and breastbone removed; 6 tablespoons olive oil; Salt and freshly ground pepper; 1 shallot , minced; 1 tablespoon unsalted butter; ¼ pound mixed large exotic mushrooms , wiped clean and tough stems removed; 12 ounces baby lettuces; ½ cup toasted pecans

Chef

Linda Zimmerman

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Cookbook

Grills and Greens

Published by Clarkson Potter

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This image courtesy of Joseph DeLeo

If you can find the slim French green beans (haricots verts), baby green beans, or even Chinese long beans, use them instead of regular green beans for a more elegant-looking dish.

Serves4

Cooking Methodgrilling

CostSplurge

Total Timeunder 30 minutes

OccasionFormal Dinner Party

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, gluten-free, low carb, peanut free, soy free

Equipmentgrill

Mealdinner

Moodfestive

Taste and Texturemeaty, nutty, savory, sharp, tangy, tart

Type of Dishmain course salad, salad

Ingredients

¼ cup olive oil
½ cup balsamic vinegar
½ pound green beans, ends trimmed
4 quail, cleaned and breastbone removed
6 tablespoons olive oil
Salt and freshly ground pepper
1 shallot, minced
1 tablespoon unsalted butter
¼ pound mixed large exotic mushrooms, wiped clean and tough stems removed
12 ounces baby lettuces
½ cup toasted pecans

Instructions

Whisk together the dressing ingredients in a small bowl. Set aside.
Bring a large pot of slightly salted water to a boil. Add the beans, bring the water back to a boil, and cook beans for 3 to 4 minutes, or until bright green. Do not overcook. Drain immediately and plunge beans into a bowl of ice water to refresh. Drain, pat dry, and set aside.
Rub each quail with 1 tablespoon olive oil. Sprinkle with salt and pepper to taste. Grill over very hot coals on a lightly oiled grill, turning occasionally, until the skin is golden brown and the breast meat is barely pink, 8 to 10 minutes. Set aside, covered, to keep warm.
Heat the butter and remaining olive oil in a skillet. Sauté the mushrooms until soft, then add 1 tablespoon dressing and quickly warm.
Toss the lettuces with just enough dressing to lightly coat the leaves. Toss in most of the beans, reserving 4 little bundles for garnish. Sprinkle in the mushrooms, working quickly so the greens don’t wilt.
Arrange the greens on 4 plates. Place a quail, breast side up, in the center. Place a bundle of beans at the base of each plate. Sprinkle with toasted pecans.