Recipe courtesy of Gourmet Magazine

Grilled Quail Salad with Creamy Garlic Vinaigrette

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  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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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

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. Pour out the water, add cold water to the pan, and let the eggs cool until they can be handled. Shell eggs carefully and halve them lengthwise. In a small bowl stir together garlic, mustard, vinegar, and cream. Add oils in a slow stream, whisking until emulsified, and season with pepper and salt. Cut pepper into 1/4-inch dice. Prepare grill. Halve each quail lengthwise through breast and pat dry. Rub quail lightly all over with oil and season with pepper and salt. 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. In a large bowl toss watercress and mushrooms with just enough vinaigrette to coat lightly. Arrange lettuce on each of 4 large plates and top with watercress mixture and bell pepper and quail eggs. Arrange quail on top of salad and sprinkle with tarragon. Serve remaining vinaigrette on the side.