Grilled Quail with Wilted Baby Kale Salad & Charred Spring Onions
Frances, Melissa Perello / June 2012
For 6 servings
• 3 bunches small red or white spring onions, discolored or thin skin removed and green tops trimmed
• extra-virgin olive oil
• black pepper, freshly ground
• 1 shallot, thinly sliced
• 1 clove garlic, crushed
• mixed herbs, as desired (for seasoning stock)
• 1 cup white wine
• 3 cups rich chicken stock or poultry jus
• 6 6-oz. semi-boneless quail
• 8 to 10 oz. baby kale or any tender kale (such as Lacinato or red Russian), stems removed
• 2 cups levain bread, cut into small dice and toasted in olive oil until golden
• 1 Meyer lemon, zested and juiced
Heat a grill to high.
Heat oven to 350°F.
Place onion bulbs in large bowl; drizzle with oil; season; toss to coat; grill onions until lightly charred; remove from the grill; place on baking sheet; roast until tender (10 to 12 minutes); remove from oven; cut bulbs in half lengthwise; cut halves into small pieces; reserve (keep warm).
Coat the bottom of a saucepan with oil; set over medium-low heat; add shallot and garlic; cook, stirring occasionally, until softened; add herbs; cook, stirring occasionally, until fragrant; increase heat to high; add wine; reduce until pan is almost dry; stir in stock; bring to a boil; cook, stirring occasionally, until reduced to sauce consistency; remove from heat; reserve (keep warm).
Season quail; grill until brown on each side (3 to 4 minutes per side); remove from grill; place on serving platter; let rest 5 minutes.
To serve, mix grilled onions with their juices, kale, croutons, and zest; drizzle with reserved sauce; season; divide salad among plates; quarter quail; arrange over salad, dividing evenly.
What to drink: COS Frappato Sicilia 2010