Admirably

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
Hazelnut
shelled, alternative to walnuts
1
handful
Walnut
shelled, alternative to hazelnuts
OilsFats
11.25
ml
Walnut Oil
calculated from 0.75 tbsp
Other
2
piece
Pickled Walnut
finely sliced
Vegetables
1
head
Chicory
large, trimmed but with stem intact, cut into eighths
1
handful
Oak Leaf Lettuce
1
handful
Frisée Lettuce

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
An unhandled error has occurred. Reload 🗙

Rejoining the server...

Rejoin failed... trying again in seconds.

Failed to rejoin.
Please retry or reload the page.

The session has been paused by the server.

Failed to resume the session.
Please retry or reload the page.