Green salad with game
4 servings
20 minutes
Salad of greens with game is an exquisite dish of Irish cuisine that combines the freshness of vegetables and the rich flavor of partridge. Its origin is linked to the traditions of hunters who valued the tender meat of game and highlighted it with greens and light dressings. The taste of this salad is remarkably harmonious: juicy vegetables, tender partridge fillet, and the tangy acidity of vinegar create an elegant combination. This dish is not only nutritious but also versatile – it can be prepared with different types of poultry, adding fresh or canned vegetables. An ideal choice for a festive dinner or a light yet hearty lunch.
1
Place the chopped green salad in a mound in the center of the salad bowl, surrounding it with all the vegetables.
- Green salad leaves: 100 g
- Cucumbers: 1 piece
- Carrot: 1 piece
- Tomatoes: 1 piece
- Potato: 3 pieces
2
Slice the partridge fillet into thin wide pieces and arrange them on a green salad in the shape of a pyramid, placing a beautiful celery branch or salad leaves in the center.
- Hazel grouse: 1 piece
- Green salad leaves: 100 g
3
When serving the salad on the table, lightly salt it on top and drizzle with a dressing made of oil and vinegar. The salad can be made with poultry meat, and fresh vegetables can be replaced with canned ones (asparagus, cauliflower, peas, green beans, tomatoes, etc.).
- Vinegar: 3 tablespoons
- Vegetable oil: 3 tablespoons