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1
Place the egg, garlic, mustard, and lemon juice in the bowl of a food processor and, while the motor is running, slowly drizzle the oil into the machine until completely incorporated and an emulsion is formed.
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2
Transfer to a small bowl and add the buttermilk, green onions, Parmesan, salt, and pepper, to taste.
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3
Whisk to combine and set aside, refrigerated, while you prepare the quail.
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4
Sauce may be made 1 day in advance.
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5
Combine 1 1/2 cups of the buttermilk, the Essence, hot sauce and garlic in a large nonreactive bowl.
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6
Stir to blend.
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7
Immerse the quail in the mixture and refrigerate for at least 4 hours and for up to 24 hours.
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8
Place the flour in a plastic resealable food storage bag and set aside.
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9
Place the remaining buttermilk in a small bowl.
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10
Working 1 or 2 at a time, remove the quail from the marinade and place in the bag with the flour; shake to coat well.
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11
Remove the quail and shake off the excess flour.
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12
Dip the quail into the buttermilk and then place back into the flour.
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13
Shake again to coat well.
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14
Transfer to a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.
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15
Repeat with remaining quail.
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16
In a medium Dutch oven or heavy pot, heat enough oil (to come 4-inches up the sides) over medium-high heat to 325 degrees F on a deep-fry or candy thermometer.
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17
Add the quail in batches and fry undisturbed until golden brown and floating on the surface of the oil, 5 to 6 minutes.
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18
Remove the quail and drain on paper towels.
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19
(Note: An even oil temperature is the key to successfully frying quail; a clip-on candy or deep-fry thermometer should be kept in the pot at all times.
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20
The temperature should remain between 300 and 325 degrees F during cooking.)
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21
Allow the quail to rest at least 5 minutes before serving.
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22
Add the greens to a large bowl and add enough dressing just to coat the greens.
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23
Toss well, then mound about 1 1/2 cups of salad in the center of each of 4 plates.
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24
Arrange the quail around each mound of greens.
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25
Sprinkle each serving with some tomato slices and serve immediately, with more dressing on the side for guests to drizzle over their salads, as desired.
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26
Combine all ingredients thoroughly.
