Salad of grilled quail with papaya & mango (hl)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Quail; skinned marinated overnight marinade-- | |
| 2 | tablespoons | Olive oil |
| 1 | Garlic clove; crushed | |
| 1 | dash | Red or white wine |
| 1 | dash | Low-sodium soy sauce |
| 1 | large | Ripe hawaiian papaya select one with fragrant yellow or orange skin with slight yield to the touch |
| 2 | Ripe mangoes soft to the touch no bruises | |
| 2 | Limestone or butterhead lettuce | |
| 1 | Red onion | |
Directions
Recipe by: RECIPE FOR HEALTH SHOW #RHI127 Marinate the quail overnight. Grill it (barbecue or indoors) until it's slightly pink.
Baste it with the marinade while grilling. Let it sit while you prepare the rest of the salad as follows: Wash and dry the lettuce leaves; do not tear or cut them. Arrange several leaves to form a cup. Peel the papaya, cut it in half lengthwise, and seed it. Cut each half lengthwise into about 10 thin slices. On each plate, fan 3 slices across the lettuce. Peel the mangoes. Cut the meat away from the bone, as thickly as possible, into about 12 chunks each. Place 4 chunks on one side of the papaya fan. Add a few slivers of onion. Cut thin medallions from the quail breast -- ½ breast for each plate.
Arrange it in a fan opposite the papaya. Dress the salad with commercial vinaigrette or use the recipe for raspberry walnut vinaigrette given at left. Garnish if desired.
Yield: 6 servings
Nutritional information: 278 calories 9 grams of fat Courtesy Rebecca Gray from "Eat Like a Wild Man" Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Gail Shermeyer <4paws@...>