This wood pigeon salad recipe from Toby Lin at The Lamb Inn is perfect for a light dinner or makes an impressive starter
You will need
- Apple 1
- Mixed baby leaf salad 1 small bag
- Walnuts 50g, halved
- Water 100ml
- Vegetable oil for deep frying
- Olive oil 100ml
- White wine vinegar 20ml
- Garlic clove 1, lightly crushed
- Salt and pepper to season
- Butter a knob
- Pigeon breasts 2, skin on
Combine the water and sugar and bring to the boil. Add the walnuts and continue to boil until they’re soft.
Drain the walnuts and deep fry at 130?c until crisp and golden, then drain and allow to cool.
Peel and finely dice the apple, then place in water to stop it going brown.
Combine the olive oil, white wine vinegar and garlic with a pinch of salt and pepper, then whisk to make the vinaigrette.
Heat a frying pan with a little oil, add the butter and allow to foam. Place the seasoned pigeon breasts skin side down in the pan and cook for 2-3 minutes until golden. Turn them over and cook for a further 2 minutes. Allow to rest.
Place the mixed leaves into a bowl with the diced apple and walnuts (roughly chop some of the walnuts for extra texture). Dress with the vinaigrette.
Arrange the salad on a plate, cut each breast into 3 slices and lay them on top.
Chef’s tip: ‘This dish is light but satisfying with the crisp salad giving way to the rich warm pigeon. Adding lardons of smoky bacon further enhances the experience,’ says Toby Lin, head chef at The Lamb Inn
The Square, Sandford, Crediton EX17 4LW