Warm Salad of Wood Pigeon, Lardons, Potatoes and Walnut Oil Dressing

A warm salad featuring seared pigeon breasts, crispy lardons, and sliced potatoes tossed in a rich walnut oil vinaigrette.

Dinner High Protein Salad Pigeon Warm Salad

Estimated Nutrition

Calories

713.6

kcal / serving

2854.4 kcal total

Carbs

6.7g

per serving

26.8 g total

Fat

67.1g

per serving

268.2 g total

Protein

26.1g

per serving

104.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Red Wine Vinegar

tsp

Dijon Mustard

Meat

piece

Wood Pigeon Breasts

Plump and skinned

200

Belly Pork Lardons

Smoked, pancetta or Ayrshire

NutsSeeds

sprig

Thyme

clove

Garlic

tsp

Sea Salt

Extra for sprinkling

tsp

Black Pepper

Freshly ground

OilsFats

100

Walnut Oil

Extra Virgin Olive Oil

100

Olive Oil

For cooking

Vegetables

piece

New Potatoes

Cooked, peeled and sliced

handful

Salad Leaves

Selection such as roccolla, mache, endive

Method

Whisk the mustard, extra virgin olive oil, walnut oil, and red wine vinegar in a bowl.

Cook the seasoned pigeon breasts with garlic and thyme in the remaining oil for 2-3 minutes per side.

Fry the lardons in 50ml of olive oil until crisp and set aside.

Rest the pigeon, then toss salad leaves, lardons, and potatoes with most of the dressing.

Slice the pigeon thinly, arrange over the salad, and finish with salt and remaining dressing.

Fry the sliced potatoes in the same pan until golden and keep warm with the lardons.