Crispy Smoked Quail Salad with Bourbon-Molasses Dressing

Name: Crispy Smoked Quail Salad with Bourbon-Molasses Dressing
Yield: makes 4 servings
Ingredients: 1 tablespoon honey; 1 tablespoon ketjap manis (see p. 14); 3 tablespoons canola oil; 4 quail, partially deboned (about 5 ounces total); 1 tablespoon molasses; 2 tablespoons apple cider vinegar; 1 tablespoon walnut vinegar (or 1 teaspoon walnut oil); 1 shallot, finely chopped; 1/2 cup pure olive oil; Salt and pepper; 2 teaspoons bourbon; (makes about 3/4 cup or 4 to 6 servings); 1/2 cup rice flour; 1/3 to 1/2 cup cold water; 1/4 teaspoon salt; Peanut or vegetable oil, for frying; Marinated, smoked quail; Rice Flour Batter; 1 ripe pear, cut into quarters, then each quarter into 4 wedges; 4 cups young spinach or other salad greens, cleaned; Bourbon-Molasses Dressing; 1/4 cup chopped celery hearts and tender leaves; 2 tablespoons chopped Pickled Red Onions (p. 196); 2 tablespoons Cajun-spiced Pecans (p. 22)

December 14, 2011

This rich and smoky salad has become, hands down, the most popular dish on the menu at Bayona. I think it’s owing to the combination of textures and flavors, and the way they all mingle together and complement one another. There are several components to this salad, and that’s why it’s so satisfying. The good news is that many of these steps can be done in advance. The trickiest technique is cold-smoking the quail, which infuses it with natural smoky flavor without cooking it. That means when we fry the batter-dipped bird at the last minute, the result is both crispy and juicy. At the restaurant we make a stock with the smoked quail wings and use it to enrich the dressing, but this is not necessary. If pears are not in season, apples make a good substitute.

Cooks' Note

Walnut vinegar can be hard to find, but it imparts a wonderfully nutty flavor. Look for it in specialty food stores, or on the Internet.

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