Arugula and Pomegranate Salad
This is an easy Sunday supper if you have all of the stocks and sauces in your
"larder". If not, then you'll have to plan ahead to have all of the ingredients
on hand for Sunday supper or to devise your own impromptu substitutes. It's an ideal fall
recipe when ripe, juicy pomegranates are readily available.
Marinade for Quail:
Juice from 1 pomegranate
¼ cup olive oil
½ tsp dry thyme leaves
1 clove garlic put through garlic press
2 handfuls small arugula leaves
Handful fresh pomegranate seeds
Sauce for Quail:
2 small fresh quail
3 TBS demi glacé
1 TBS pomegranate syrup or Port
Dressing for salad:
1 TBS pomegranate syrup (optional)
- Butterfly 2 quail along the backbone. Remove the backbone and spread the quail flat. If
you have time, a nice touch is to remove the bones of the rib cage also. It will make
eating the quail easier.
- Marinate quail for at least 3 hours at room temperature. Reserve the marinade while
cooking the quail.
- Sauté each quail quickly in olive oil over very, very high heat. This will
spatter your stove, but it's well worth it to sear in the juices. Small quail take only 5
minutes to cook. Don't overcook them. When done, hold in warm a oven to let them rest
while finishing the preparations.
- After the quail is done, return marinade to same sauté pan used to sear quail, add demi
glacé and a few TBS pomegranate syrup or port. Reduce to a few TBS. Keep warm.
- Mix dressing with arugula and arrange the salad to one side on a large plate or shallow
bouillabaisse bowl. Remove quail from oven and toss with reduced sauce in pan. Place quail
on same plate beside the salad. Sprinkle the whole plate with fresh pomegranate seeds.