I’m not a fan of salad with a bunch of leaves in it. I’m mostly a meat eater but I do love my veggies. This Nicoise style salad is a great compromise for me because it’s considered a salad but it uses veggies instead of leafy greens. This is a great salad that’s easy to prepare and you can serve it up on one sheet pan if you wish. We like to eat this with a fresh loaf of artisan bread. This dish is even better served the next day since the flavors have had a chance to develop.
I’m using some of our farm raised quail and their eggs for this dish but you can use the traditional tuna in a can and regular chicken eggs for this dish. The tuna would just be added at the end when the vegetables are done cooking.
You can use any vegetables you want but I’ve used some of the traditional items you’d find in a Nicoise salad: green beans, potatoes, tomatoes and olives. I added asparagus because I didn’t have enough for a full side dish but it was enough to be a great addition to this recipe.
Preheat your oven to 425F. Boil and peel your quail eggs and set them aside. In a large bowl, toss together the bean, potatoes and asparagus. Drizzle with some of the French Vinaigrette dressing and toss to coat the vegetables. Dump them out on to a large sheet pan.
In the same bowl, add the tomatoes and olives, drizzle with dressing, toss to coat and add to sheet pan. Bake for about 20 minutes or until your potato wedges are almost cooked through. You should be able to pierce them easily with a knife or fork.
While vegetables are roasting, prepare the quail by rubbing with a little bit of olive oil and seasoning with salt, pepper and tarragon and set aside.
When vegetables are almost done, add quail to the sheet pan and return to the oven to cook for another 15-20 minutes or until quail is cooked through and the skin is crisped.
When done, add eggs to the sheet pan and serve with a loaf of warm artisan bread to dip in the juices.
- 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)
- Preheat oven to 425F. Boil and peel your quail eggs (or chicken eggs) and set aside.
- 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.
- 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.
- While the veggies are baking, prepare the quail by lightly coating with some olive oil and season with salt, pepper, and dried tarragon.
- 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.
- 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.