Partridge salad with onions, garlic and thyme
4 servings
80 minutes
Partridge salad with onions, garlic, and thyme is an elegant dish of French cuisine filled with the aromas of Provençal herbs. Historically, this salad was a delicacy for hunters who appreciated the tender meat of partridge. The breasts wrapped in bacon gain juiciness and rich flavor after boiling. Potatoes, celery, and onions add textural complexity, while a piquant dressing of shallots, garlic, olive oil, and balsamic vinegar highlights the dish's refined character. A light hint of rosemary completes the composition with freshness. This salad is a magnificent choice for both a festive dinner and a cozy evening when one wants to enjoy the taste of traditional French gastronomy.
1
Wrap the partridge breasts in thin slices of pork fat, tie with string, and boil in salted water with Provencal herbs. Slice the meat into thin pieces.
- Partridges: 300 g
- Pork fatback: 100 g
- Salt: to taste
- Herbes de Provence: to taste
2
Boil the potatoes and slice them.
- Potato: 2 pieces
3
Cut the celery and onion into thin rings.
- Celery: 1 piece
- Onion: 1 head
4
Combine meat with potatoes, celery, and onion. Dress the salad with the sauce. To make the sauce, chop shallots and garlic, and add to olive oil mixed with vinegar. Season with salt and pepper.
- Partridges: 300 g
- Potato: 2 pieces
- Celery: 1 piece
- Onion: 1 head
- Shallot: 50 g
- Garlic: 2 cloves
- Olive oil: 50 ml
- Balsamic vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Sprinkle the ready salad with chopped rosemary.
- Rosemary: to taste
