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Warm Salad of Pigeon, Roast Chicory and Pickled Walnuts

Pan-seared pigeon breasts served over oven-roasted chicory and mixed greens, finished with crunchy nuts, pickled walnuts, and walnut oil dressing.

HealthyGameAutumnalSaladPigeonWalnuts
Estimated Nutrition
Calories
355.1
kcal / serving
1420.5 kcal total
Carbs
4.2g
per serving
16.8 g total
Fat
26.3g
per serving
105.2 g total
Protein
25.6g
per serving
102.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
10
g
Caster Sugar
CondimentsSauces
15
ml
Sherry Vinegar
for the chicory
15
ml
Sherry Vinegar
for the dressing
5
g
Dijon Mustard
Dairy
30
g
Butter
for the chicory
25
g
Butter
for frying pigeon
Meat
4
piece
Wood Pigeon Breasts
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
handful
Hazelnuts
shelled, alternative to walnuts
1
handful
Walnuts
shelled, alternative to hazelnuts
2
piece
Pickled Walnuts
finely sliced
OilsFats
11.25
ml
Walnut Oil
calculated from 0.75 tbsp
Vegetables
1
head
Chicory
large, trimmed but with stem intact, cut into eighths
1
handful
Oak Leaf Lettuce
1
handful
Frisée Lettuce

Method

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