Serves 2
20 min
Nigel Slater's Salad of Game, Grapes, and Verjuice
Recipe GLPR1eceeb79947a40
A refined British salad featuring cold roasted game or poultry combined with sweet grapes, crisp celery, and bitter salad leaves. The delicate verjuice dressing with thyme and mustard brings brightness and sophistication to this elegant dish, finished with toasted walnuts for texture and earthiness.
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Ingredients
14 ounces Cold roast game or chicken meat
2 handfuls Fresh grapes
1 Large celery stalk
2 tablespoons Walnut halves
2 handfuls Radicchio or other bitter salad leaves
5 tablespoons Verjuice
3 sprigs Fresh thyme sprigs
1 teaspoon Smooth, mild mustard
5 tablespoons Extra virgin olive oil
Directions
Prepare the dressing by whisking together the verjuice, mustard, and thyme sprigs in a small bowl. Allow the thyme to infuse for a few minutes while you prepare the remaining ingredients.
Cut the cold roasted game or chicken meat into bite-sized pieces and place in a large mixing bowl.
Halve the grapes lengthwise and add to the bowl with the meat.
Trim the celery stalk and slice it thinly on the diagonal. Add to the bowl.
Lightly toast the walnut halves in a dry pan over medium heat for 2–3 minutes, stirring occasionally, until fragrant. Allow to cool slightly, then add to the bowl.
Remove the thyme sprigs from the dressing and whisk in the olive oil until emulsified.
Pour the dressing over the game, grapes, celery, and walnuts. Gently toss to combine.
Arrange the radicchio or bitter salad leaves on a serving plate or platter. Top with the dressed game salad and serve immediately.
