Poached Dove Breasts with Kale, Meyer Lemons & Radish - Andrew Zimmern

Ingredients

• 12 doves, breasted, leg/thigh quarters reserved for another use.
• 1 quart rich poultry broth, well seasoned with salt and vegetable mirepoix
• 4 cups fine cut julienne of kale, spines removed of course
• 1 teaspoon sea salt
• 3 tablespoons juice of Meyer lemon
• 1 cup thinly sliced red radish, fingertip radishes if you have them.
• 1/3 cup sliced peeled roasted red pepper
• 1/4 cup sliced olives (I like green Lugques best for this)
• 2 tablespoons capers
• 2 tablespoons minced shallots
• 3 tablespoons mixed minced parsley, tarragon and mint
• 3/4 cup extra virgin olive oil
• 2 tablespoons Noble brand Pharaohs Heirloom Lemon Matured white wine vinegar (available from Mikuni )
• 1/4 cup toasted pine nuts, to garnish
• 1/4 cup aged reggiano parmesan ‘curls,’ to garnish