Christmas salad

Leftovers are often better than the main attraction.

Ingredients: One pheasant crown, roasted or pot roasted, two pointed (Romano) peppers, one crunchy apple, assorted cherry tomatoes, fresh flat leaved parsley, feta cheese (or equivalent).

Dressing: Two or three tablespoonfuls of good olive oil, a big squeeze of lemon, black pepper, mustard, salt.

Pheasant salad

Method: Make a simple olive oil and lemon juice salad dressing. Put it into a bowl. Wash, dry and slice the peppers and apple. Leave the tomatoes whole. Slice two or three thick slices from each breast quarter. Add these all to the bowl with most of the parsley and toss. Then garnish with chunks of feta (this is Graceburn, once made in Bermondsey but now in Kent) and more parsley. Serve with a quiche, or with seeded volkornbrot.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s