
Ingredients:
- 1⁄2 cup extra-virgin olive oil
- 3 semiboneless quail, quartered
- Salt and freshly ground black pepper
- 3⁄4 – 1 tsp. fresh lemon juice
- 1 1⁄2 – 2 oz. (about 4 cups) mixed baby lettuce, chicory, and/or other salad leaves
- Leaves of 3 small branches tarragon, chopped 3 chives, cut into 1″ pieces