Mediterranean warm partridge salad
Indulge in the exquisite flavors of a Mediterranean warm partridge salad, bursting with tangy olives, crisp cucumbers, and fragrant herbs. A delightful dish that tantalizes taste buds.
Ingredients:
- 1 teaspoon dijon mustard
- 1 clove garlic, crushed
- 1 tablespoon red wine vinegar
- 2 tablespoon olive oil
- 4 partridges
- 250 gram broad beans, shelled
- 250 gram french beans, topped and tailed
- 420 gram 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, softly boiled, shelled, and halved
- 2 tablespoon chopped flat leaved parsley, chives and dill
Instructions:
- Mix all ingredients thoroughly.
- Preheat the oven to 200C and cook the partridges for 18 minutes. Allow them to sit for 15 minutes, while ensuring they stay warm.
- Boil the broad and French beans in slightly salted water until they reach desired tenderness. Then mix in the butter beans and make sure to drain them properly.
- Place the lettuce and salad greens on a serving plate, and top them with the beans.
- Cut the partridges into slices and place them on top of the beans along with the capers, anchovies, eggs, and herbs. Season generously with black pepper.
- Drizzle with the dressing and savor the dish.
Summary:
- Calories: 1190 kcal
- Fat: 44 g
- Protein: 69 g
- Carbs: 139 g
- Potassium: 4005 mg
- Magnesium: 471 mg