Pigeon & Beetroot Salad

Pigeon & Beetroot Salad

Pan-fried game and a drizzle of Lucy's Original French or Classic Balsamic Dressing turns a simple salad into an extra special dish. Contrast the meat with crunchy radicchio and earthy beetroot, and add texture with lightly toasted hazelnuts.


1 tbsp Olive oil

1 sprig Rosemary

1 Garlic Clove

4 Pigeon Breasts

100g Mixed Leaves

100g Radicchio

4 cooked Beetroots (not in vinegar)

100g toasted Hazelnuts, roughly chopped

Lucy's Original French or Classic Balsamic Dressing.


1. Heat the oil in a frying pan. Add the garlic and rosemary, then the seasoned pigeon breasts. Cook for 3 mins on each side and remove to a plate.

2. Arrange the mixed leaves, radicchio and beetroots in a serving bowl. Top with sliced pigeon breasts, scatter with hazelnuts and drizzle with Lucy's Balsamic or Original French Dressing.

3. Serve immediately & enjoy!

Older Post Newer Post