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Cornish Hen Salad with Mixed Bitter Lettuce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Salade-poulet-Cornouailles-laitues-ameres-5031.jpg
PT35M
PT25M
PT1H00M
Preheat the oven to 425°F (220°C). Generously season the hens inside and out. Insert the thyme and lemon wedges in the cavity of each hen. Truss the hens.Sear the hens on all sides in the oil over high heat.Cook in the oven for 20 to 25 minutes, basting the hens with the accumulated fat every 5 minutes.When cooked, keep the hens warm and allow to rest for 10 minutes.Reserve the juices accumulated in the cavity of each hen.Cut the hens into 4 pieces and debone. Coat the meat with the reserved cooking juices. Keep warm.SaladCoat the croûtons with 11/2 Tbsp. (22 mL) of the olive oil and brown in the oven at 400°F (200°C) for 5 minutes.Combine the remaining olive oil with the vinegar, shallots and mustard.In a large bowl, mix all the salad ingredients.Drizzle in the dressing, toss, and adjust the seasoning.Divide the salad into 4 servings and garnish with the warm pieces of Cornish hen.For a special touch, add Parmesan shavings.
4
Chef Benoit Latulippe
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2 x 1 lb (2 x 450 g) Cornish hens
salt and ground black pepper to taste
4 sprigs of thyme
1/2 lemon, cut in half
Cornish Hen Salad with Mixed Bitter Lettuce
-
![]()
Lactose-free
4
servings
0:35
Preparation
0:25
COOKING
1:00
TOTAL TIME
Ingredients
-
2 x 1 lb
(2 x 450 g)Cornish hens
-
salt and ground black pepper to taste
-
4
sprigs of thyme
-
1/2
lemon, cut in half
-
canola oil
-
8 oz
(225 g)crusty bread, cut into 1/2 in. (1 cm) croutons
-
1/2 cup
(125 mL)olive oil
-
2 Tbsp.
(30 mL)red wine vinegar
-
2 tsp.
(10 mL)shallots, thinly sliced
-
1 tsp.
(5 mL)Dijon mustard
-
1
garlic clove, chopped
-
2 Tbsp.
(30 mL)roasted pine nuts
-
1 Tbsp.
(15 mL)currants
-
3 oz
(100 g)bitter lettuce mix (arugula, watercress, chicory, endive, radicchio), washed and spun dry
-
1 cup
(250 mL)cherry tomatoes, washed and cut in half
Preparation
Preheat the oven to 425°F (220°C). Generously season the hens inside and out. Insert the thyme and lemon wedges in the cavity of each hen. Truss the hens.
Sear the hens on all sides in the oil over high heat.
Cook in the oven for 20 to 25 minutes, basting the hens with the accumulated fat every 5 minutes.
When cooked, keep the hens warm and allow to rest for 10 minutes.
Reserve the juices accumulated in the cavity of each hen.
Cut the hens into 4 pieces and debone. Coat the meat with the reserved cooking juices. Keep warm.
Salad
Coat the croûtons with 11/2 Tbsp. (22 mL) of the olive oil and brown in the oven at 400°F (200°C) for 5 minutes.
Combine the remaining olive oil with the vinegar, shallots and mustard.
In a large bowl, mix all the salad ingredients.
Drizzle in the dressing, toss, and adjust the seasoning.
Divide the salad into 4 servings and garnish with the warm pieces of Cornish hen.
For a special touch, add Parmesan shavings.
Source :
Chef Benoit Latulippe
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
