Greek-style Quail Salad
Posted on November 4, 2009
Ingredients:
• 1 large bunch arugula, coarse stems discarded, trimmed to uniform length
• 4 Grecian Quail on the Grill (see additional recipe)
• 1 small cucumber, sliced
• 8 cherry tomatoes, split
• 4 thin slices red onion, separated into rings
• 4 ounces feta cheese, crumbled
• 8 to 12 Greek oil-cured olives
• ½ cup extra-virgin olive oil
• 2 to 3 tablespoons lemon juice
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper to taste
Directions:
1. Divide arugula among 4 plates, laying it like spokes radiating out from the center of the plate.
2. Grill quail, and then split them along breastbone. Place 2 quail halves in the center of each plate. Add cucumber slices, cherry tomatoes, and onion rings. Sprinkle on feta and add olives.
3. Whisk olive oil, lemon juice, oregano, salt, and pepper together in a small bowl. Dribble dressing over salad and serve.
courtesy: D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.
http://www.dartagnan.com/51262/a3062/Game-Birds/Greek–Style-Quail-Salad.html