Mediterranean Grilled Quail Salad is a delightful journey to the heart of the Mediterranean. It blends tender quail with fresh greens and marinated artichokes. Sage and pancetta add a rich depth of flavor, while the tapenade dressing brings everything together with a punch of briny zest. Perfect for a light, flavorful meal that’s sure to impress!
About the Recipe
This Mediterranean Grilled Quail Salad is a celebration of fresh, vibrant ingredients. Originating from the sunny shores of the Mediterranean, it combines the delicate flavour of quail, seasoned with sage and wrapped in pancetta, with the crisp freshness of lettuce and the tang of marinated artichokes. The tapenade dressing adds a layer of complexity with its blend of olives, capers, and lemon juice, giving each bite a flavour. It’s not just a dish; it’s an experience, perfect for summer dining or a special gathering. Customize it by adding your favourite herbs or adjusting the seasoning to your taste. Whether you’re a quail lover or want to try something new, this salad will become a favourite.
Why You Will Love This Recipe
You’ll fall in love with this Mediterranean Grilled Quail Salad because of its unique blend of flavours and textures. The quail, with its tender meat and crispy pancetta skin, pairs perfectly with the freshness of the lettuce and the tangy artichokes. The tapenade dressing ties everything together with its rich brine notes, creating a sophisticated and easy-to-make dish. Its vibrant colours and flavours make it a showstopper on any table, while its simplicity ensures you can whip it up effortlessly. It’s not just a salad; it’s a celebration of Mediterranean cuisine!
Mediterranean Grilled Quail Salad
Cooking Tips
For the best results, ensure your quails are dry before seasoning for perfect crispy skin. Use a medium-hot grill to avoid overcooking the quail, and remember; the breast should remain pink for juiciness. You can also add a squeeze of fresh lemon juice over the salad just before serving for an extra zing. For a beautiful presentation, arrange the quail pieces neatly on the salad, allowing the colours and textures to shine.
Cultural Context
This dish hails from the rich culinary traditions of the Mediterranean, where fresh, seasonal ingredients are celebrated. Quail, a staple in Mediterranean cuisine, is paired with classic flavours like sage, pancetta, and tapenade, reflecting the region’s love for simple yet flavorful dishes. It’s often enjoyed in outdoor gatherings, embodying the essence of Mediterranean dining, emphasising fresh, local ingredients and communal sharing.
Serving and Storing Suggestions
This Mediterranean Grilled Quail Salad serves 4-6 people and is perfect for a light lunch or dinner. Store the greens and quail separately to keep the salad fresh, assembling just before serving. It’s best enjoyed immediately, but you can prepare the components ahead of time, keeping them chilled. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. The flavours meld beautifully, making it a tasty option for a next-day meal!
Mediterranean Grilled Quail Salad
Ingredients
- 8 Quails
- 4 slices Pancetta
- 16 Sage Leaves
- Salt (to taste)
- Ground Black Pepper (to taste)
- Olive Oil (as needed)
- 1 head Coral Lettuce (shredded)
- 1 head Oak Leaf or Baby Cos Lettuce (shredded)
- 8 Artichokes (marinated, cut into quarters)
- 2 tbsp Tapenade
- 4 tbsp Extra-Virgin Olive Oil
- Lemon Wedges (for garnish)
Instructions
- Prep the Quails: Rinse, drain, and pat dry the quails. Cut along the backbone and press flat. Lift the skin off the breast, and insert half a slice of pancetta and two sage leaves under each quail's skin. Season with salt and pepper.
- Grill the Quails: Brush the quails generously with olive oil. Grill on a medium-hot barbecue, turning once or twice, for about 8 minutes or until the skin is crisp and the breast meat is still pink. Let them rest briefly before cutting each quail into four pieces.
- Assemble the Salad: Spread the shredded coral and oak leaf lettuces on a large platter. Arrange the quail pieces and artichoke quarters on top.
- Prepare the Dressing: Whisk the tapenade with the extra-virgin olive oil in a small bowl. Spoon the dressing over the salad.
- Garnish and Serve: Decorate the platter with lemon wedges. Serve immediately.
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Frequently Asked Questions
What is the best way to grill quail for this salad?
Mediterranean Grilled Quail Salad benefits from a medium-hot grill. Ensure the quails are dry before grilling to get a crispy skin. Grill for about 8 minutes, turning once or twice, until the skin is golden and the breast meat remains pink. Rest the quails before cutting them into pieces to maintain juiciness and flavour.
Can I substitute quail with another type of meat?
If quail isn’t available, you can use chicken thighs or even quail breasts. Adjust the cooking time accordingly, as they cook faster than whole quails. For a similar flavour profile, consider using chicken with sage and pancetta.
How can I make this salad ahead of time?
You can prepare the quail and artichokes ahead of time. Store them separately from the lettuce to keep the greens crisp. Assemble the salad just before serving to ensure everything is fresh and vibrant. The tapenade dressing can also be made in advance and kept in the fridge.
What are some great pairings for this salad?
Pair this salad with a light, crisp white wine like Sauvignon Blanc or a refreshing rosé. If you prefer a non-alcoholic option, sparkling water with a slice of lemon or cucumber would complement the flavours beautifully. For a complete Mediterranean experience, serve it with crusty bread or a simple tomato and cucumber salad.
Can I add other ingredients to customize the salad?
Absolutely! Feel free to add roasted nuts, such as almonds or pine nuts, for extra crunch. Fresh herbs like mint or basil can brighten the flavours. For a touch of sweetness, add some dried figs or pomegranate seeds. Customize it to suit your taste and make it uniquely yours!
