Grilled Quail with Okra and Radish Salad
Tired of chicken? Chef Andy Knudson gives an alternative with this zesty grilled quail and sauce vierge-inspired salad.
quail | okra | radish
By late summer, you may be feeling a little bored of all your grill staples. Enter this bright, flavor-packed dish from Executive Chef at
, Andy Knudson. Instead of the typical chicken, Chef Knudson uses local quail, which brings a more nuanced, gamey flavor. The grilled vegetables are then mixed with fresh herbs, capers, and castelvetrano olives to create a sauce vierge-inspired salad. Best of all, this is a one pan meal with both the meat and vegetables charred in our
Grill Frying Pan
for a dinner that truly celebrates the bounty of summer.
For the Quail:
semi-boneless quail (about 2 pounds)
tablespoons extra-virgin olive oil
Kosher salt, to taste
cup cajun or poultry seasoning, such as La Boîte Blue Grass N. 12, plus more, for serving
For the Grilled Vegetables:
bunches (about 1 ¾ pounds) red or breakfast radishes, quartered lengthwise, greens reserved
pound okra, sliced in half lengthwise
medium red onion, sliced lengthwise into ¼”-thick strips
ounces cherry tomatoes, halved (about 2 cups)
Extra-virgin olive oil
For the Salad:
bunch parsley, roughly chopped (about 1 ¼ cups)
bunch scallions, sliced (about ½ cup)
cup basil, roughly chopped or torn
cup pitted castelvetrano olives, sliced into ¼”-thick rings
medium red onion, chopped (about ¼ cup)
tablespoon capers, roughly chopped
ounces baby arugula, divided
Juice of 2 lemons
cup extra-virgin olive oil, plus more, if desired
For the quail, pat dry and brush with olive oil, then season both sides with salt, your seasoning of choice, and lemon zest. Let sit for at least 30 minutes and up to 2 days in an airtight container in the fridge.
For the grilled vegetables, gather 3 medium bowls. In 1 bowl, toss radishes with 2 Tbsp. olive oil and 1 tsp. salt. In the second bowl, toss okra and sliced red onion with ¼ cup olive oil and 2 tsp. salt. In the third medium bowl, toss tomatoes with 2 Tbsp. olive oil and 1 tsp. salt.
Prepare your grill, preferably charcoal, for medium-high heat. Place a
Grill Frying Pan
on the grill to preheat for a few minutes. Create a foil boat for the tomatoes (the top should be open), add them, and place on the grill. Cook until tomatoes are softened and jammy, 12–15 minutes. (Alternatively, you can roast tomatoes on a Sheet Pan in a 400F oven for 12–15 minutes.)
Add the radishes to the hot Grill Frying Pan and cook, tossing occasionally, until tender and charred, 5–6 minutes. Transfer radishes to a large bowl to cool. Add okra to the Grill Frying Pan and cook, tossing occasionally, until tender and charred, 8–10 minutes. Transfer to bowl with radishes. Add tomatoes to bowl with radishes and okra and let cool for 10–20 minutes.
For the quail, wipe out the Grill Frying Pan and return to grill. Working in batches and starting breast-side-down, grill the quail until the internal temperature registers 165F, about 3 minutes per side. Remove from heat and let rest. Slice the quail lengthwise down the center of the breast.
While the quail is resting, prepare the salad. To the bowl with the cooled grilled vegetables, add parsley, scallions, basil, olives, chopped red onion, capers, half of the arugula, and the reserved radish greens. Add the olive oil and toss to combine. Add the rest of the arugula and more olive oil, if desired.
To serve, add half of the quail to a
and top with the okra and radish salad. Arrange the rest of the quail over top and sprinkle with additional cajun seasoning, if desired.