Warm Nicoise Style Salad with Quail
Prep time
Cook time
Total time
Recipe type: main
Serves: 6-8
  • 6-8 Quail
  • 1 lb. Green Beans
  • 1 lb. Baby Potatoes, cut into wedges
  • 1 lb. Asparagus
  • 1 jar Kalamata Olives
  • 2 cups Grape or Cherry Tomatoes
  • 1 dozen Quail Eggs, boiled and cut in half
  • ¾ cup of French Vinaigrette (your choice)
  1. Preheat oven to 425F. Boil and peel your quail eggs (or chicken eggs) and set aside.
  2. In a large bowl, toss together the green beans, potatoes, and asparagus. Drizzle with some of the French Vinaigrette dressing and toss to coat the vegetables. Dump vegetables on to a large sheet pan.
  3. In the same bowl, add the tomatoes and olives with a little more dressing and toss to coat. Dump this out on to the same sheet pan, spreading them over the other vegetables and bake the veggies at 425F for about 20 minutes.
  4. While the veggies are baking, prepare the quail by lightly coating with some olive oil and season with salt, pepper, and dried tarragon.
  5. After the veggies have baked for about 20 minutes, add the quail on top and return to the oven to bake for another 20 minutes or until the quail is cooked through and the skin in crisped.
  6. Add the eggs to the sheet pan and serve with additional dressing on the side and a loaf of artisan bread to drip in the juices.
Recipe by farm and foodie at http://farmandfoodie.com/2015/04/03/nicoise-salad-with-quail/