This is a great salad recipe, full of flavour, simple to prepare and looks impressive. You can have it as a starter or as a main course, the quantities in this recipe serve 4 as a main course. Choose whatever type of poultry you like – we used small chickens so that we could cut the cooked chicken in half and serve a half chicken per person. If you are serving as a starter you could cut the chicken into 4 pieces and serve 6 people with the quantities. Add the mayonnaise last and just before serving.
The poultry used during the Civil War period, when this recipe was recorded, would likely have been game birds, caught at FincaTorrecillas for the table. Quail and partridges are abundant in the countryside around Murcia at certain times of the year. The Finca also bred their own chickens for eggs and for eating.
Bird Salad – Ensalada De Aves Sabrosa Y Esquisita
- 2 medium sized birds chicken, quail, partridge
- 4 baby lettuce hearts
- 3 boiled eggs
- 8 medium carrots cut into 10cm sticks and cooked
- 8 gherkins
- 1 tbsp capers
- 1 tin anchovies in olive oil
- Mayonnaise Sauce
- Salt & pepper to taste
- Oil & vinegar to dress the salad
First roast the birds in a medium hot oven at around 180oC. Smaller birds will require less cooking time, check by piercing the thickest part of the thigh and if the juices run clear the bird is cooked.
Allow the birds to cool and then cut into pieces.
Around the edge of a large serving plate place the halved lettuce hearts and dress with a mixture of salt, pepper, olive oil and a dash of vinegar.
Cut the hard boiled eggs into slices. Place the egg slices, the cooked carrot sticks, anchovies, capers and gherkins on the lettuce.
Add the chicken pieces to the centre of the plate and pour the mayonnaise over the chicken and salad.
Gramona Sauvignon Blanc 2010 Penedès
White wine from Sauvignon Blanc grapes and a 5 month barrel ageing 13%. From a famous winery in Catalana del Penedes comes a light and fresh wine, with plenty of fruity aromas and bright flavours A great white wine for vegetables and meat.
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