Today we're going to learn a new way to enjoy partridge, since it doesn't always have to be served hot; we can also enjoy it cold. Pickled Partridge Salad is a great option to share with friends or as a main course.
30 min
4 pax
Easy
We dress it with our Honey Mustard vinaigrette.
We peel the cloves of white garlic and chop them into small cubes.
We peel the apple and cut it into small squares, as equal in size as possible.
We peel the celery, keeping the inside, and cut it into small squares.
We fillet the partridge breasts as thinly as possible.
In a bowl, add the chopped garlic, a teaspoon of mustard and another of honey, a pinch of salt, and 3 parts oil to 1 part vinegar.
FINISHED DISH:
On a plate we place approximately 2 partridge breasts and, on top of them, we place the tender shoots.
On top, we add some chopped apple, celery, almonds and raspberries.
_Miguel Ángel Mateos:
– It is an ideal salad for the Summer season using Tender Sprouts, but if you want to make it in Winter we recommend that you substitute them with Escarole.
– In our case we have used freeze-dried raspberries, but we can use regular or dehydrated raspberries.
