Pigeon & hedgerow salad

Recipe uploaded by

Barney Desmazery

2 ratings

Recipe by Barney Desmazery

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1. 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.
2. 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.
3. 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.

411 kcalories, protein 18g, carbohydrate 5g, fat 36 g, saturated fat 5g, fibre 3g, salt 0.51 g

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• Sora

  18 August 2009

  Sora rated and commented on this recipe

  

  This was really easy to prepare and was delicious. I used walnuts instead of hazelnuts, and served slices of walnut bread on the side. I took leftovers for lunch the next day and had the poshest packed lunch in town!

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• thynk2much

  29 October 2009

  thynk2much rated and commented on this recipe

  

  So easy to make and absolutely gorgeous. Had to work to track down a pigeon, and was initially concerned that it wouldn't be enough meat, but this was a glorious light dinner.

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Ingredients

• 2 pigeon breasts, skin removed
• 2 tbsp olive oil

FOR THE DRESSING

• 3 tbsp olive oil
• 2 tsp Dijon mustard
• 1 tbsp cider vinegar
• 1 bunch chives , half snipped, half finely chopped

FOR THE SALAD

• handful shelled hazelnuts , roughly chopped
• 2 large handfuls mixed salad leaves
• small handful parsley leaves
• 100g blackberries

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Ingredients

• 2 pigeon breasts, skin removed
• 2 tbsp olive oil

FOR THE DRESSING

• 3 tbsp olive oil
• 2 tsp Dijon mustard
• 1 tbsp cider vinegar
• 1 bunch chives , half snipped, half finely chopped

FOR THE SALAD

• handful shelled hazelnuts , roughly chopped
• 2 large handfuls mixed salad leaves
• small handful parsley leaves
• 100g blackberries

411 kcalories, protein 18g, carbohydrate 5g, fat 36 g, saturated fat 5g, fibre 3g, salt 0.51 g

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