Spring Salad w/ Fried Quail & Deviled Egg Dressing

3:58 PM, Apr 23, 2013   |    comments
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1 bunch asparagus, sliced
1 bunch radishes, sliced
1 bunch watercress, cleaned
1 vidalia onion, pickled in equal parts sugar, vinegar & water


1 c. AP flour
1 c. buttermilk
3 semi-boneless quail
salt, pepper

Deviled Egg Dressing:

3 eggs, boiled 4-1/2 minutes.
3 T. vinegar
1 T. dijon mustard
dash tabasco
salt, pepper
2/3 c. vegetable oil


Season quail, marinate in buttermilk. Dredge in flour and fry golden brown in vegetable oil.

Carefully peel boiled eggs, place in blender with vinegar, mustard & hot sauce. Season with salt & pepper. With blender running on low, carefully add oil slowly in a stream. When combined, check for seasoning.

Assemble the salad ingredients, add fried quail, then drizzle with dressing.

Presented by:Ruby Tuesday Lodge

Date Aired:4/23/2013

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