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Mediterranean Grilled Quail Salad

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Published under: Salad


  • Quails – 8
  • Pancetta – 4 slices
  • Sage Leaves – 16
  • Salt as per taste
  • Ground Black Pepper
  • Olive Oil
  • Coral Lettuce – 1
  • Oak Leaf or Baby Cos Lettuce – 1
  • Artichokes – 8, marinated, cut into quarters
  • Tapenade – 2 tblsp
  • Extra-Virgin Olive Oil – 4 tblsp
  • Lemon Wedges for garnish


  1. Rinse, drain and dry the quails.
  2. Cut along the backbone and press out flat.
  3. For each quail, use your fingers to lift the skin off the breast.
  4. Push half a slice of pancetta and 2 sage leaves under the skin of each bird.
  5. Season the quails with salt and pepper.
  6. Brush generously with oil.
  7. Cook the quails on a medium-hot barbecue grill, turning once or twice, for about 8 minutes or until crisped on the surface but breast meat is still pink.
  8. Remove and let rest for a few minutes, before cutting each quail into four pieces.
  9. Spread lettuce and oak leaf over a large platter.
  10. Arrange the quails and artichokes on top.
  11. In a small bowl, whisk the tapenade with the extra-virgin olive oil.
  12. Spoon over the salad.
  13. Decorate the platter with lemon wedges.

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