Mediterranean Warm Partridge Salad | Recipes | Wild Meat Company

Ingredients

• 4 whole partridges
• 250g broad beans, shelled
• 250g French beans, topped and tailed
• 420g can 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
• 2 tbsps chopped flat leaved parsley, chives and dill
• Freshly ground black pepper
• 1 tsp dijon mustard
• 1 clove garlic, crushed
• 1 tbsp red wine vinegar
• 2 tbsps olive oil