Salad of Cold Roast Pheasant, Game Hens, or Chicken Breast
Nutrition
Calories: 1855.82 kcalCarbohydrates: 35.28 gProtein: 34.87 gFat: 189.22 gSaturated Fat: 14.68 gSodium: 14.14 mgFiber: 9.64 gVitamin A: 2.616 IUCalcium: 55.49 mgIron: 14.23 mg
Ingredients
- 1-1/2 Tbs finely minced shallots or scallions
- 2 tablespoons freshly squeezed lemon juice
- 1 Tbs wine vinegar or raspberry vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon sauce such as Chinese plum sauce or hoisin sauce or minced chutney (sweet and sour sauce)
- 1/2 cup light virgin olive oil
- 4 drops dark sesame oil to taste
- 1 dash salt to taste
- 1 dash Black pepper freshly ground, to taste
- 18 strips pheasant breast 18-24 slices of cold roast pheasant breast, game hen or chicken breast
- 1 dash salt to taste
- 1 dash Black pepper freshly ground, to taste
- 1 pkg fresh mixed baby greens
- 24 each orange wedges
- 12 slices red onion paper-thin rounds (whole slices) of red onions, seperated
- 1 cup pine nuts toasted and tossed for 10 minutes in a 350°F oven
Instructions
- The dressing.
- In a small bowl with a wire whisk, blend the shallots or scallions, lemon Juice, vinegar, mustard, and sauce or chutney. By droplets, to make an emulsion, beat in the olive oil. Season to taste with droplets of the sesame oil, and salt and pepper.
- Seasoning the pheasant.
- Spread a spoonful or two of the dressing in a plate, and arrange the slices of poultry meat upon it. Dust them lightly with salt and pepper, and baste with a little of the dressing. Cover and let steep 10 minutes or so (refrigerate if the wait is longer).
- Assembling.
- Shortly before serving, toss the greens in a bowl with enough of the dressing to coat them; taste and correct seasoning. Arrange a handful on each salad plate, and lay the strips of pheasant over the greens; decorate with the orange segments, and a scattering of onion rounds and pine nuts. Spoon the remaining dressing over each, and serve.