Nigel Slater's Salad of Game, Grapes, and Verjuice
Nigel Slater's Salad of Game, Grapes, and Verjuice might be just the salad you are searching for. This recipe serves 2 and costs $3.04 per serving. One serving contains 892 calories, 41g of protein, and 74g of fat. If you have smooth peanut butter, chicken meat, verjuice, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and ketogenic diet. This recipe from Serious Eats has 20 fans. From preparation to the plate, this recipe takes roughly 20 minutes. Overall, this recipe earns a solid spoonacular score of 68%. Users who liked this recipe also liked Nigel Slater's Grilled Beef Vietnamese Salad, Nigel Slater's Salad of Summer Leaves, Cured Pork, and Cherries, and Nigel Slater's Coq au Riesling.
Servings: 2
Ingredients:
1 large stalk celery
14 ounces cold roast game or chicken meat
2 handfuls grapes
5 tablespoons olive oil
A couple of handfuls radicchio or other bitter leaves
1 teaspoon smooth, mild mustard
5 tablespoons verjuice
2 tablespoons walnut halves
Equipment:
mixing bowl
whisk
knife
frying pan
Cooking instruction summary:
Procedures 1 To make the dressing, pour the verjuice into a small mixing bowl. Pull the thyme leaves from their stalks and chop them finely, then add them to the verjuice, together with a good pinch of salt, a little black pepper, and the mustard. Pour in the olive oil, beating with a fork or tiny whisk. 2 Keeping the meat in large strips and chunks, stir it into the dressing. Halve the grapes and flick out their seeds with the point of a knife. Finely slice the celery. Add the grapes and celery to the meat and dressing. 3 Toast the walnut halves for a couple of minutes in a shallow pan. Rinse the salad leaves. Toss gently with the rest of the ingredients and divide between two plates.
Step by step:
1. To make the dressing, pour the verjuice into a small mixing bowl. Pull the thyme leaves from their stalks and chop them finely, then add them to the verjuice, together with a good pinch of salt, a little black pepper, and the mustard.
2. Pour in the olive oil, beating with a fork or tiny whisk.
3. Keeping the meat in large strips and chunks, stir it into the dressing. Halve the grapes and flick out their seeds with the point of a knife. Finely slice the celery.
4. Add the grapes and celery to the meat and dressing.
5. Toast the walnut halves for a couple of minutes in a shallow pan. Rinse the salad leaves. Toss gently with the rest of the ingredients and divide between two plates.
Nutrition Information:
covered percent of daily need
