Recipe courtesy of Edison Mays Jr.

Sauteed Quail Salad

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  • Level: Intermediate
  • Total: 3 hr 53 min
  • Prep: 45 min
  • Inactive: 3 hr
  • Cook: 8 min
  • Yield: 4 servings
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2 egg yolks*

1 cup white wine

2 bunches cilantro, blanched

4 to 5 cloves garlic, minced

1/4 rice wine vinegar

4 scallions, minced

2 teaspoons sugar

Salt and pepper

1 1/2 cups extra-virgin olive oil

Quail marinade:

3 cloves garlic, minced

2 tablespoons chopped thyme

1/2 cup balsamic vinegar

1/4 cup white wine

Salt and pepper

4 quails

2 tablespoons butter

2 tablespoons oil


1 head romaine lettuce, cleaned and cut into bite-sized pieces

2 handfuls spring mix

1 tomato, diced

1 onion, julienned

1 tablespoon chopped cilantro leaves

4 to 5 scallions, sliced, for garnish


  1. To make dressing, combine all ingredients in a blender, except for the oil. Blend until well combined. With the blender on low speed, drizzle 1 1/2 cups extra-virgin olive oil into blender. Chill.
  2. Combine all of the quail marinade ingredients except oil and butter. Add the quail and marinate for at least 3 hours in the refrigerator. Remove the quail from the marinade and saute in olive oil and butter. Cook for 2 to 4 minutes on each side. They will turn a golden dark oak color.
  3. Combine the lettuce, spring mix, tomato, onion, and cilantro in a large bowl. Dress the salad with dressing. Divide salad onto 4 salad plates. Cut the quail in 1/2 and place at the base of the salad. Garnish with chives or scallions and serve.
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