Wood Pigeon Salad with Redcurrant Vinaigrette
| Published: 31st March 2008 20:07 |
This is a kind of transitional dish for when you are torn between wanting a fresh salad and it being just that little bit too cold outside. There are lots of seasonal salad leaves available at this time of year; look out for beetroot tops, spinach and watercress.
Servings: 2
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Ingredients
For the vinaigrette
3 tbsp Olive oil
1 tbsp Red wine vinegar
1 tsp Redcurrant jelly
1 tsp wholegrain mustard
pinch Salt
pinch Freshly ground black pepper
For the Pigeon
2 pigeon breasts, thinly sliced
1 tbsp Flour
2 slices Foccacia
2 tbsp Olive oil
1 Garlic clove
25g Butter
selection of seasonal salad leaves
1 Beetroot, cooked, peeled and cut into 1cm cubes
Method
1. For the dressing, whisk together the olive oil, vinegar, redcurrant jelly and wholegrain mustard. Season with salt and freshly ground black pepper and leave to one side.
2. Preheat a grill, brush the focaccia with olive oil and rub with garlic. Grill for 1 minute on each side.
3. Dust the pigeon breasts lightly with the flour.
4. Heat the butter in a non-stick frying pan over a high heat and fry the pigeon breasts for 30 seconds. Remove from the pan and keep warm.
5. Toss the salad leaves with the dressing. Place the dressed leaves on to the foccacia and top with the pigeon breast slices.
An alternative to the foccacia crostini, as you can see from the photo is to sauté a few new potatoes and scatter on the plate.
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