Mediterranean Warm Partridge Salad
This recipe comes courtesy of Game-to-Eat.
- 1 teaspoon dijon mustard
- 1 clove garlic, crushed
- 1 tablespoon red wine vinegar
- 2 tablespoon olive oil
- 4 partridges
- 250 gram broad beans, shelled
- 250 gram french beans, topped and tailed
- 420 gram butter beans, drained and rinsed
- 2 little gem lettuce
- a good handful of mixed salad leaves
- 1 tablespoon capers
- 6-8 anchovies, chopped
- 8 quails eggs, softly boiled, shelled, and halved
- 2 tablespoon chopped flat leaved parsley, chives and dill
- Whisky all ingredients together.
- Preheat oven to 200C and roast the partridges for 18 mins. Leave to rest for 15 mins, but keep warm.
- Cook the broad and French beans in lightly salted water until just tender. Add the butter beans to warm, drain well.
- Arrange the lettuce and salad leaves on a flat plate, spoon over the beans.
- Slice the partridges and arrange over the beans with the capers, anchovies, eggs and herbs. Season well with black pepper.
- Add dressing, and enjoy.
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, Mediterranean,Partridge
, Mediterranean Warm Partridge Salad This recipe comes courtesy of Game-to-Eat. 1 teaspoon dijon mustard 1 clove garlic, crushed 1 tablespoon red wine vinegar 2 tablespoon olive oil 4 partridges 250 gram broad beans, shelled 250 gram french beans, topped and tailed 420 gram butter beans, drained and rinsed 2 little gem lettuce a good handful
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, Sugar-Conscious,Pescatarian,Mediterranean,Dairy-Free,Gluten-Free,Wheat-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
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, Ingredients:
- 1 Teaspoon dijon mustard
- 1 Clove garlic, crushed
- 1 Tablespoon red wine vinegar
- 2 Tablespoons olive oil
- 4 Partridges
- 250 Grams broad beans, shelled
- 250 Grams French beans, topped and tailed
- 420 Grams butter beans, drained and rinsed
- 2 Little Gem lettuce
- A good handful of mixed salad leaves
- 1 Tablespoon capers
- 6-8 anchovies, chopped
- 8 quails eggs, softly boiled, shelled, and halved
- 2 Tablespoons chopped flat leaved parsley, chives and dill
,
, Mediterranean Warm Partridge Salad This recipe comes courtesy of Game-to-Eat. 1 teaspoon dijon mustard 1 clove garlic, crushed 1 tablespoon red wine vinegar 2 tablespoon olive oil 4 partridges 250 gram broad beans, shelled 250 gram french beans, topped and tailed 420 gram butter beans, drained and rinsed 2 little gem lettuce a good handful of mixed salad leaves 1 tablespoon capers 6-8 anchovies, chopped 8 quails eggs, softly boiled, shelled, and halved 2 tablespoon chopped flat leaved parsley, chives and dill Whisky all ingredients together. Preheat oven to 200C and roast the partridges for 18 mins. Leave to rest for 15 mins, but keep warm. Cook the broad and French beans in lightly salted water until just tender. Add the butter beans to warm, drain well. Arrange the lettuce and salad leaves on a flat plate, spoon over the beans. Slice the partridges and arrange over the beans with the capers, anchovies, eggs and herbs. Season well with black pepper. Add dressing, and enjoy.
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