Wine recommendations: The sweet corn, berries and quail with pungent basil and vinaigrette need a sturdy red wine to balance it out. Cavatappi’s fruity, mouth-filling Maddalena, a Nebbiolo-based wine, won’t overwhelm the nuttiness of the arugula and corn. The chef also like Powers Lemberger and Arbor Crest Cabernet Franc with this salad.
- 4 semiboneless quail, trimmed of excess fat
- 1 cup buttermilk
- 2 cups all-purpose flour
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- vegetable oil
- 6 cups arugula, washed, trimmed and dried
- 1 cup corn kernels, cooked and cooled
- 1 cup fresh blueberries
- 1/4 cup basil leaves, cut into strips
- lemon vinaigrette (any recipe, substitute lemon for vinegar)
Preheat an oven to 400F. Combine quail and buttermilk in a bowl. In another bowl, combine flour, salt and pepper. Dredge each quail in the seasoned flour mixture. On stovetop, heat about 1/4-inch oil in a heavy skillet and brown quail on all sides, 5 to 6 minutes total. Transfer quail to roasting pan and place in oven, roasting at 400F to cook through, about 15 minutes. In a bowl, toss together arugula, corn, blueberries and basil with vinaigrette to taste. Mound this salad mixture on 4 individual plates and place a quail on each.