Grilled Cavendish Quail and Napa Cabbage Salad
Courtesy of The Windham Hill Inn, West Townshend, Vermont
6 Vermont farm-raised quail, semi-boneless
2 quarts quail marinade (recipe follows)
2 Belgian endive
6 oz Napa cabbage, julienned
3 oz purple cabbage, julienned
6 oz thyme vinaigrette (recipe follows)
2 qts water
4 Tbsp salt
2 tsp cayenne pepper
1 Tbsp minced garlic
1 Tbsp white pepper
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce
1 clove garlic, minced pinch salt
3 oz rice wine vinegar 1 shallot, minced
1 tsp smooth Dijon mustard
salt & fresh ground black pepper to taste 1 cup grape seed or canola oil
3-4 sprigs thyme, leaves removed
For the Marinade
Mix all ingredients together in a large bowl. Remove the quail from their packages, rinse under cold water and marinate for 2 hours in the refrigerator (not longer as can become too salty). Rinse again and allow to air-dry on a baking sheet, uncovered, in the refrigerator for one hour.
For the Thyme Vinaigrette
In a medium mixing bowl, combine all ingredients and reserve. The vinaigrette does not need to emulsify.
Season the quail with salt and fresh ground black pepper and grill on both sides over medium- high heat until the breast is slightly pink and the juices run almost clear. Allow to rest for five minutes.
Cut each endive in half length-wise, then each half into thirds length-wise. Blanche in boiling salted water while the quail are grilling.
Toss the cabbages with the vinaigrette and divide between six warm salad plates, placing a mound in the center of each. Place two pieces of endive on top of each mound. Slice each quail in half, place on top of the endive and serve.