Pigeon & Hedgerow Salad
This delightful pigeon salad is a perfect marriage of succulent pigeon breasts marinated in a zesty dressing, paired with a medley of vibrant salad leaves, juicy blackberries, and crunchy hazelnuts. A symphony of flavors and textures that will tantalize your taste buds.
— Constant Cookbook
Ingredients
- 2 pigeon breasts, skin removed
- 2 tbsp olive oil
- 3 tbsp olive oil
- 2 tsp Dijon mustard
- 1 tbsp cider vinegar
- 1 bunch chives , half snipped, half finely chopped
- handful shelled hazelnuts , roughly chopped
- 2 large handfuls mixed salad leaves
- small handful parsley leaves
- 100g blackberries
Instructions
- Toss the pigeon in the olive oil and some cracked black pepper, then set aside until ready to cook. Make the dressing by mixing the oil, mustard and vinegar with the finely chopped chives, a tiny splash of water and some seasoning. Set aside.
- Heat a frying pan, dry-fry the hazelnuts, then set aside. Place the pan back on the heat, then pan-fry the pigeon breasts for 2-3 mins on each side until plump. Leave to rest for 5 mins.
- When the pigeon has rested, remove to a chopping board. Toss the salad ingredients together in a bowl with the snipped chives and a drizzle of dressing, then pile in the centre of 2 plates. Finely slice the pigeon breasts and arrange around the salads. Spoon over the rest of the dressing and serve.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 411 calories
- Fat Content: 36 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 0.51 milligram of sodium
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