Salads & Vegetables... with Cornish Sea Salt
Guinea Fowl Salad with Fennel & Radicchio
From the excellent book of Tuscan cooking and food: Beaneaters & Bread Soup by Lori De Mori & Jason Lowe
Serves 6
For the Guinea fowl
1 oven-ready guinea fowl
2 rosemary sprigs (leaves only)
2 sage sprigs (leaves only)
10 juniper berries
3 garlic cloves, sliced
Sea salt and freshly ground black pepper
For the Salad
Generous handful of green beans
2 ripe tomatoes
2 fennel bulbs
Olive oil to drizzle
Lemon juice to drizzle
3 small heads of radicchio, washed
8 tbsp olive oil
Juice of 1 lemon
Splash of white wine vinegar
2 tsp salted capers, rinsed
Preheat the oven to 180C/gas mark 4. Rinse the guinea fowl under cold running water and pat dry. Combine the herbs, juniper berries and garlic in a bowl and season generously. Rub half the mixture inside the guinea fowl and scatter the rest on top.
Wrap the guinea fowl in baking parchment, folding in the sides to seal well and securing with kitchen string if necessary. Bake for 1½ hours.
In the meantime, prepare the salad. Boil the green beans in salted water for 3 minutes, then drain and plunge them into cold water. Drain and pat dry.
Immerse the tomatoes in a bowl of boiling water for a minute. Remove and peel away their skins, then halve, deseed and roughly chop the flesh.
Slice the fennel as thinly as possible and arrange on salad plates to cover the base. Drizzle with olive oil and lemon juice, sprinkle with salt and set aside.
When the guinea fowl is cooked, take out of the parchment and place on a board. Once cool enough to handle, remove the skin and shred the meat. Whisk the dressing ingredients together to combine. Toss the meat in the dressing.
Peel the radicchio, leaf by leaf, and arrange in a layer on top of the fennel on each salad plate. Scatter the chopped tomatoes, shredded meat and green beans over the top and serve.
Find out more about the book
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