Pigeon & Beetroot Salad
Pan-fried game and a drizzle of Lucy's Original French or Classic Balsamic Dressing turns a simple salad into an extra special dish. Contrast the meat with crunchy radicchio and earthy beetroot, and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lucysdressings.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Measuring spoon
- Plate
- Serving bowl
Ingredients
- 1 tbsp Olive oil
- 1 sprig Rosemary
- 1 Garlic Clove
- 4 Pigeon Breasts
- 100g Mixed Leaves
- 100g Radicchio
- 4 cooked Beetroots (not in vinegar)
- 100g toasted Hazelnuts, roughly chopped
- Lucy's Original French or Classic Balsamic Dressing.
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