Best 6 Grilled Quail Salad With Honey Dijon Dressing Recipes

Indulge in a delightful culinary journey with our grilled quail salad, a harmonious blend of flavors and textures that will tantalize your taste buds.

The star of this dish is the succulent quail, expertly grilled to achieve a crispy skin and tender, juicy meat. Perched atop a bed of crisp greens, the quail is joined by an array of colorful and flavorful accompaniments. Roasted grapes add a touch of sweetness, while crumbled goat cheese provides a creamy tang. Candied walnuts lend a delightful crunch and a hint of caramel, while crispy prosciutto adds a salty savoriness.

The crowning glory of this salad is the honey-Dijon dressing, a symphony of sweet, tangy, and savory flavors that brings all the elements together in perfect harmony. Drizzle it over the salad, allowing it to coat every ingredient and elevate the experience with each bite.

Let's cook with our recipes!

BBQ QUAIL WITH HONEY-MUSTARD DRESSING

BBQ Quail with Honey-mustard Dressing image

Russell found this recipe for quail in a Melbourne newspaper and plans to cook it for me soon (if I have my way!) The recipe suggests it serves 4 for a main course or 8 as an appetiser.

Provided by JustJanS

Categories Quail

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 13

Ingredients

8 quail, split and backbone removed
2 liters chicken stock
8 fresh thyme sprigs
8 rosemary sprigs
2 limes, zest of
olive oil
sea salt
fresh ground black pepper
6 tablespoons honey
1 tablespoon soy sauce
1 tablespoon grainy mustard
1 tablespoon Dijon mustard
1 tablespoon sesame oil

Steps:

Bring the chicken stock to the boil.
Clean the quail, and pat dry.
Place the quail in the boiling stock, and return quickly to the boil-cook for 2 minutes.
Drain and dry the quail and stuff with the herbs and lime zest.
Brush with oil and season well.
Cook on a medium BBQ grill for 7-10 minutes, turning regularly.
Place the cooked quail in a warmed serving dish, pour over the dressing, and leave to stand for 5 minutes before serving.
DRESSING: Whisk all the ingredients together.

Nutrition Facts : Calories 734.6, Fat 36, SaturatedFat 9.5, Cholesterol 180.9, Sodium 1177.5, Carbohydrate 44.7, Fiber 0.3, Sugar 34.2, Protein 56.4

GRILLED QUAIL SALAD

Grilled Quail Salad image

Provided by Food Network

Yield 4 main course or 8 appetizers

Number Of Ingredients 18

Ingredients

1/2 cup orange juice
1 lemon, juiced and cut into quarters
2 bay leaves
1 stalk lemongrass, crushed to release its oils
2 to 3 star anise
2 tablespoons molasses
2 tablespoons soy sauce
2 whole chili pepper pods, or 1/2 teaspoon crushed chili peppers
2 cloves garlic, peeled and crushed
1 tablespoon grated ginger
8 whole quail, breast bone removed, preferred
2 cups mesclun salad mix, or your own mix of tender salad greens
2 tablespoons Dijon mustard
3 tablespoons rice wine vinegar
2 tablespoons honey
1/2 cup fragrant extra virgin olive oil 1 papaya, pitted, peeled and sliced
1 mango peeled, pitted, and sliced
1/2 cup shelled pumpkin seeds, toasted 2 to 4 minutes in a 250 degree oven and salted

Steps:

Combine the orange and lemon juice, bay leaves, crushed lemongrass, star anise, molasses, soy, chili, garlic and ginger and marinate the quail for several hours, or overnight, covered, in the refrigerator.
To make the dressing for the salad, combine the mustard, vinegar and honey and whisk in the olive oil to create an emulsion.
Remove the quail from the marinade and grill over an outdoor barbecue for 4 to 5 minutes on each side, or cook over medium heat in a cast iron skillet for 10 to 12 minutes, turning frequently to avoid burning. Remove from the heat and let the quail rest for several minutes before serving.
Toss the salad greens with the dressing and divide among 4 plates. Top each salad with 2 quail for a main course and garnish each with several slices of papaya and mango and sprinkle with toasted pumpkin seeds.

GRILLED QUAIL

Grilled Quail image

Provided by Food Network

Categories main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 cloves garlic, sliced
3 shallots, sliced
8 sprigs fresh thyme leaves
1/4 cup extra-virgin olive oil
1 tablespoon freshly ground black pepper
4 semi-boneless quail
4 ounces arugula
Maple Bacon Vinaigrette, recipe follows
1/4 pound slab bacon, diced
1/2 tablespoon Dijon mustard
1/2 tablespoon whole-grain mustard
1/4 cup maple syrup
1/2 cup balsamic vinegar
1/4 tablespoon shallot, chopped
1/4 tablespoon garlic, minced
1 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

In a medium bowl, combine the garlic, shallots, thyme, oil, and pepper. Add the quail and marinate in the refrigerator for 6 to 8 hours.
Preheat an outdoor grill to medium-high heat.
Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with Maple Bacon Vinaigrette and grill for 2 more minutes. Place each quail on 1 ounce of arugula.
In a skillet over medium heat, cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon and set aside. In a food processor, combine the bacon fat, Dijon mustard, whole-grain mustard, syrup, vinegar, shallot, and garlic. Mix well and slowly drizzle in the oil. Season with salt and pepper. Stir in bacon pieces.

GRILLED QUAIL SALAD WITH HONEY-DIJON DRESSING

Grilled Quail Salad with Honey-Dijon Dressing image

Categories Salad Mustard Quail Red Wine Grill/Barbecue Honey Thyme Bon Appétit

Yield Makes 4 first-course servings

Number Of Ingredients 20

Ingredients

Quail:
1 cup dry red wine
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons canola oil
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 3 1/2- to 4-ounce quail, cut lengthwise in half
Salad:
1/4 cup canola oil
1/4 cup unseasoned rice vinegar
1 tablespoon Asian sesame oil
2 teaspoons honey
2 teaspoons Dijon mustard
1 1/2 teaspoons minced peeled fresh ginger
1 5-ounce package mixed greens
1 large carrot, peeled, cut into ribbons with vegetable peeler
1/4 cup pine nuts, toasted
2 tablespoons sesame seeds, toasted

Steps:

For quail:
Whisk first 7 ingredients in bowl. Add quail; cover and chill overnight.
For salad:
Whisk first 6 ingredients in small bowl. Season dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Prepare barbecue (medium-high heat). Grill quail until brown and cooked through, about 6 minutes per side.
Place greens, carrot ribbons, pine nuts, and sesame seeds in large bowl. Reserve 3 tablespoons dressing. Pour remaining dressing over salad; toss to coat. Season salad with salt and pepper.
Divide salad evenly among plates, topping each with 2 quail halves. Drizzle quail with 3 tablespoons dressing; serve.

HONEY-DIJON CHICKEN SALAD

Honey-Dijon Chicken Salad image

This delightful main-dish salad has an easy sauce/dressing that lends a sweet-tangy flavor to the mix. "You can add or take away vegetables to suit your taste," notes Janelle Hensley of Harrisonburg, Virginia.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/2 pound chicken tenderloins, cut into 1-1/2-inch pieces
2 tablespoons honey, divided
2 tablespoons Dijon mustard, divided
3 cups torn leaf lettuce
2 hard-boiled large eggs, chopped
2 tablespoons each chopped green, sweet orange and yellow pepper
1 tablespoon chopped onion
2 teaspoons sesame seeds

Steps:

Preheat oven to 350°. Place chicken in a greased 1-1/2-qt. baking dish. Combine 1 tablespoon each of honey and mustard; pour over chicken. Cover and bake until chicken is no longer pink, 20-25 minutes., In a large bowl, combine the lettuce, eggs, peppers, onion and sesame seeds; divide between 2 plates. Top with chicken. Combine remaining 1 tablespoon each honey and mustard; drizzle over chicken.

Nutrition Facts : Calories 301 calories, Fat 9g fat (2g saturated fat), Cholesterol 279mg cholesterol, Sodium 498mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

HONEY DIJON BALSAMIC VINAIGRETTE

Honey Dijon Balsamic Vinaigrette image

Easy and delicious. Perfect for dipping bread in or great for dressing a salad.

Provided by GumboGirl

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 5

Ingredients

⅓ cup balsamic vinegar
½ cup olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
salt and pepper to taste

Steps:

Whisk balsamic vinegar, olive oil, mustard, honey, salt, and pepper in a bowl.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 4.5 g, Fat 13.5 g, SaturatedFat 1.9 g, Sodium 96.7 mg, Sugar 3.6 g

Tips:

Choose fresh, plump quail: Look for quail that are free of blemishes and have a moist, firm texture.
Marinate the quail before grilling: Marinating the quail in a flavorful mixture of olive oil, herbs, and spices will help to tenderize the meat and add flavor.
Grill the quail over medium heat: This will help to prevent the quail from drying out.
Cook the quail until it is cooked through: The internal temperature of the quail should reach 165 degrees Fahrenheit.
Let the quail rest before serving: This will help to keep the juices in the meat.
Serve the quail with a variety of accompaniments: Grilled quail can be served with a variety of accompaniments, such as roasted vegetables, grilled fruit, or a simple green salad.

Conclusion:

Grilled quail is a delicious and versatile dish that can be enjoyed for lunch or dinner. With its tender meat and flavorful skin, grilled quail is sure to be a hit with your family and friends. So next time you're looking for a new and exciting dish to try, give grilled quail a try!