Guinea fowl and radish salad
3 servings
25 minutes
More than two dozen ingredients, most of which are either salads and herbs, or components of a complex but wonderful sauce. The sauce will be quite fatty, so we recommend frying the guinea fowl without the skin.
1
Wash the potatoes and boil them until al dente with a quarter of a lemon, allspice, bay leaf, and salt - it should take fifteen minutes after boiling.
- Mini Potatoes: 200 g
- Lemon: 0.3 piece
- Black allspice: to taste
- Bay leaf: 2 pieces
- Salt: to taste
2
Slightly fry the cooked potatoes in a tablespoon of olive oil, then drain on a paper towel to remove excess oil.
- Extra virgin olive oil: 3 tablespoons
3
Fry the guinea fowl breasts in a tablespoon of olive oil with rosemary and thyme to taste. Add a little salt at the end.
- Guinea fowl breast: 2 pieces
- Extra virgin olive oil: 3 tablespoons
- Rosemary: 1 stem
- Thyme: 2 stems
- Salt: to taste
4
Dry the nuts in a pan without oil.
- Pine nuts: 50 g
- Cashew: 50 g
5
For the dressing, take miso paste, sour cream, mascarpone, a tablespoon of olive oil, and wine vinegar, add a splash of lemon juice, salt, pepper, and sugar, and whisk until thick sauce consistency.
- White miso paste: 2 tablespoons
- Sour cream: 4 tablespoons
- Mascarpone cheese: 2 tablespoons
- Extra virgin olive oil: 3 tablespoons
- White wine vinegar: 1 teaspoon
- Lemon juice: 0.3 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Brown sugar: 1 teaspoon
6
Cut the radish into long wedges. Cut the guinea fowl breast into large pieces.
- Radish: 5 piece
- Guinea fowl breast: 2 pieces
7
Combine radish, potatoes, and poultry meat, add dressing and mix, then serve on plates. Garnish the dish with salad leaves and sprinkle with roasted nuts.
- Radish: 5 piece
- Mini Potatoes: 200 g
- Guinea fowl breast: 2 pieces
- Corn salad: 100 g
- Chard: 100 g
- Pine nuts: 50 g
- Cashew: 50 g