Spanish Dove Salad
This is something of a pantry dish that comes together very rapidly if you have the ingredients on hand. The hardest part of putting this together is the garlic: I use my own preserved garlic, and if you have some use it -- it makes the dish. If you don't have any, roast a head of garlic instead. It's not the same, but it will get you close. Everything else in this recipe is easily available at supermarkets. If you don't have squab, pigeon or dove, use quail breasts. Quail will get you closest in terms of size and texture, although the flavor will be different.
Ingredients
Instructions
Bring the stock or broth to a simmer. Drop the dove breasts into the broth and turn off the heat. Cover the pot and let this sit for 5 to 15 minutes. The longer the dove breasts sit in the hot broth, the more cooked they will be, but they should not overcook no matter how long you keep them there. When they are cooked to your liking, remove the dove breasts and toss them with some olive oil in a bowl. (If you happen to have a sous vide machine, salt the dove breasts well, then put them in one layer in a vacuum bag with 3 tablespoons of unsalted butter or duck fat. Cook at 135°F for 30 minutes or so.)
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