Salade de Pigeon

Salade de Pigeon is a delightful French salad featuring tender roasted pigeon, mixed greens, and a tangy vinaigrette. This high-protein dish offers a unique taste experience that combines rustic flavors with a refreshing crunch.

Ingredients

• Pigeon breast - 2 pieces (approximately 200g total)
• Mixed salad greens (e.g., arugula, frisée) - 100g
• Cherry tomatoes - 100g, halved
• Cucumber - 1 small, diced
• Red onion - 1/4, thinly sliced
• Walnuts - 30g, roughly chopped
• Olive oil - 2 tablespoons (30ml)
• Balsamic vinegar - 1 tablespoon (15ml)
• Dijon mustard - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat your oven to 200°C (400°F).
2. Season the pigeon breasts with salt and black pepper on both sides.
3. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
4. Sear the pigeon breasts skin-side down for about 4-5 minutes until golden brown.
5. Flip the breasts and transfer the skillet to the preheated oven. Roast for an additional 10-12 minutes until cooked through.
6. Remove the pigeon from the oven and let it rest for 5 minutes before slicing.
7. In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and walnuts.
8. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper to create the vinaigrette.
9. Drizzle the vinaigrette over the salad and toss gently to combine.
10. Slice the rested pigeon breasts and arrange them on top of the salad.
11. Garnish with chopped fresh parsley and serve immediately.

Nutrition

• Calories: 400
• Protein: 35 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 100 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from fresh vegetables.

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