Quail Salad Provencale - Upland Cookbook Recipe

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Quail Salad Provencale

From the heart of Virginia's hunt country comes this perfect example of provincial French cuisine. This is a specialty recipe from the L'Auberge Provençale Bed and Breakfast and Restaurant in White Post, VA. Everything at L'Auberge Provençale is as good as this recipe, so if you're planning a trip to the Virginia countryside and have the budget for a truly genteel stay, don't miss the opportunity.

Vinaigrette Ingredients:

1 cup white balsamic vinegar
2 cups extra virgin olive oil
2 tablespoons chopped shallots
1 tablespoon chopped garlic
2 tablespoons chopped fresh herbs (sage, rosemary, thyme)
salt and pepper to taste

Vinaigrette Directions:
Place all ingredients in a bowl except the olive oil. Mix well with a whisk. While continuing to whisk the ingredients, gradually add the olive oil until it is incorporated. Set aside.

Grilled Quail Preparation:
Use 4 to 6 quail, depending on number of people at the table. Marinate the quail in 1/4 cup of the vinaigrette for approximately 20 minutes. Remove and grill quail on high heat, approximately 4 minutes, until they are medium rare.

Salad:
Use 1 pound of mixed field salad greens, washed and dried. Arrange the salad greens on warm plates. Cut the quail in quarters. One whole quail for each salad. Arrange on plate. Make sure vinaigrette is well mixed and spoon over each salad. Serve.

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