Grilled Quail Salad with Creamy Garlic Vinaigrette

Name: Grilled Quail Salad with Creamy Garlic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 quail eggs; 1 small garlic clove, minced; 1 teaspoon Dijon mustard; 1 tablespoon Sherry vinegar; 1/4 cup heavy cream; 2 tablespoons corn or canola oil; 2 tablespoons extra virgin olive oil; Freshly ground black pepper; 1 red bell pepper, roasted and peeled; Leaves of 1 Boston lettuce; 1 bunch watercress, coarse stems removed; 4 ounces white mushrooms (about 6 medium), sliced; 4 semi-boneless jumbo quail ( rib cage and backbone removed, wings and legs left intact), 6 to 8 ounces each; Corn or canola oil, for rubbing on quail; Freshly ground black pepper; 2 teaspoons chopped fresh tarragon leaves

Servings: persons

12 quail eggs
1 small garlic clove, minced
1 teaspoon Dijon mustard
1 tablespoon Sherry vinegar
1/4 cup heavy cream
2 tablespoons corn or canola oil
2 tablespoons extra virgin olive oil
Freshly ground black pepper
1 red bell pepper, roasted and peeled
Leaves of 1 Boston lettuce
1 bunch watercress, coarse stems removed
4 ounces white mushrooms (about 6 medium), sliced
4 semi-boneless jumbo quail ( rib cage and backbone removed, wings and legs left intact), 6 to 8 ounces each
Corn or canola oil, for rubbing on quail
Freshly ground black pepper
2 teaspoons chopped fresh tarragon leaves

1
In a saucepan cover the eggs with cold water, bring the water just to a boil, and simmer the eggs for 5 minutes.
2
Pour out the water, add cold water to the pan, and let the eggs cool until they can be handled.
3
Shell eggs carefully and halve them lengthwise.
4
In a small bowl stir together garlic, mustard, vinegar, and cream.
5
Add oils in a slow stream, whisking until emulsified, and season with pepper and salt.
6
Cut pepper into 1/4-inch dice.
7
Prepare grill.
8
Halve each quail lengthwise through breast and pat dry.
9
Rub quail lightly all over with oil and season with pepper and salt.
10
Grill quail in a hot well-seasoned ridged grill pan over moderately high heat , or until skin is well browned but meat is still pink.
11
In a large bowl toss watercress and mushrooms with just enough vinaigrette to coat lightly.
12
Arrange lettuce on each of 4 large plates and top with watercress mixture and bell pepper and quail eggs.
13
Arrange quail on top of salad and sprinkle with tarragon.
14
Serve remaining vinaigrette on the side.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 quail eggs, 1 small garlic clove, minced, 1 teaspoon Dijon mustard, 1 tablespoon Sherry vinegar, and more.

Yes, Grilled Quail Salad with Creamy Garlic Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Quail Salad with Creamy Garlic Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions