- 4
Ingredients
- SOUTHERN FRIED QUAIL SALAD WITH RANCH DRESSING
- (serves 4)
- Grilled or broiled quail are juicy morsels of heaven. When fried to golden perfection, as in this salad, it makes them nearly impossible to resist. Prop them atop of some mesclun, potatoes, and sliced
- The main ingredient of ranch dressing is buttermilk, once upon a time the by-product of making butter. Today, buttermilk is made from skim or low-fat milk, with added enzymes to thicken it.
- Ranch Dressing (recipe follows)
- 8 boneless quail backbone and 2 wing joints removed, and split
- 1 cup buttermilk
- 6 ounces mesclun
- 12 ounces yellow fingerling potatoes, boiled until tender and cut into 1/2-inch slices
- 4 ounces small white mushrooms, trimmed, wiped, and sliced
- Peanut oil, for frying
- 1 cup flour
- Salt and freshly ground black pepper to taste
- Pinch of cayenne
Preparation
Step 1
1. Prepare Ranch Dressing (below).
2. Marinate quail in buttermilk for ½ hour, turning to coat all sides. A resealable plastic bag works well.
3. Add enough oil to a large skillet to measure about 1-inch deep. Begin heating oil over medium-high heat. Season flour with salt, pepper, and cayenne. Lift quail from buttermilk, allowing excess to fall off, and dredge in flour, patting to remove excess. When oil is hot, add quail in batches, and cook until golden brown, about 4 minutes. Drain for 5 minutes.
4. Divide mesclun among 4 plates. Scatter potatoes and mushrooms around outside of plate. Add 4 quail halves to each plate, drizzle on Ranch Dressing, and serve.
RANCH DRESSING
Makes about 2 cups
This recipe for creamy-garlic dressing makes more than you need here. But, it’s so good, you’ll find plenty of uses. It’s great with raw vegetables and on baked potatoes. Just keep it covered in the refrigerator. It lasts for at least a couple of weeks.
1½ cups buttermilk
½ to cup mayonnaise
4 teaspoons Dijon mustard
2 teaspoon minced garlic
2 teaspoons green peppercorns packed in brine, minced
3 to 4 tablespoons finely chopped cilantro
Freshly ground black pepper to taste
1. Blend buttermilk, mayonnaise, mustard, and garlic together in a small bowl until smooth. Stir in cilantro and season with pepper. Cover and refrigerate for at least 1 hour before using.