Grilled Quail on Baby Lettuce with Green Beans and Exotic Mushrooms
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.
Total Timeunder 30 minutes
OccasionFormal Dinner Party
Recipe Coursemain course
Dietary Considerationdiabetic, egg-free, gluten-free, low carb, peanut free, soy free
Taste and Texturemeaty, nutty, savory, sharp, tangy, tart
Type of Dishmain course salad, salad
- 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
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.
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1993 Linda Zimmerman and Gerri Gilliland