Name: Warm Salad of Pigeon, Roast Chicory and Pickled Walnuts
Yield: Serves 4
Ingredients: 20 g butter; 1 small handful each of oakleaf lettuce and frisée lettuce; 2 pickled walnuts; a small handful of shelled hazelnuts or walnuts; breasts of 2 wood pigeons; ¾ tablespoon walnut or hazelnut oil; 1 tablespoon sherry vinegar; 1 teaspoon Dijon mustard; 1 big chicory head; 30 g butter; 2 teaspoons caster sugar; large-flaked sea salt and black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

What to Eat Now (Autumn & Winter)

By Valentine Warner

Published 2008

About

This salad is very tasty in all parts, making a crack team, as you will see. When in season, a carefully skinned and segmented blood orange (or orange) is a delicious addition to this dish. Mix it through with the leaves.

The roast chicory alone goes very well with all other meats and fish such as bass.

Ingredients

1 small handful each of oakleaf lettuce and frisée lettuce
2 pickled walnuts
a small

Gluten-free

Method

Preheat the oven to full whack. Cut a piece of greaseproof paper to the size of a baking tray and lay it on.

Remove any outside damaged or browned leaves from the chicory. Do not cut off the stem at the bottom, as this holds the pieces together. Split the chicory in half lengthways. Cut each half in four lengthways and lay them on the papered tray. Splash with the sherry vinegar, thumb