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Cornish Hen Salad with Mixed Bitter Lettuce 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.
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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

Cornish Hen Salad with Mixed Bitter Lettuce

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  • Lactose-free
4
servings
0:35
Preparation
0:25
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 x 1 lb
    (2 x 450 g)
    Cornish hens
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    6.15/kg


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    SPICY BUFFALO 6.59/kg



  • salt and ground black pepper to taste
  • 4
    sprigs of thyme
  • 1/2
    lemon, cut in half
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    LEMONS

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  • canola oil

  • 8 oz
    (225 g)
    crusty bread, cut into 1/2 in. (1 cm) croutons
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    SELECTED SIZES, SELECTED VARIETIES OR 2.99 EA.


    ITALIAN OR FRENCH BREAD

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  • 1/2 cup
    (125 mL)
    olive oil
  • 2 Tbsp.
    (30 mL)
    red wine vinegar
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    SAVE $2.50
    GT'S KOMBUCHA OR BRAGG APPLE CIDER

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  • 2 tsp.
    (10 mL)
    shallots, thinly sliced
  • 1 tsp.
    (5 mL)
    Dijon mustard
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  • 1
    garlic clove, chopped
  • 2 Tbsp.
    (30 mL)
    roasted pine nuts
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    PATIENCE MIXED NUTS OR MADE GOOD SNACKS

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  • 1 Tbsp.
    (15 mL)
    currants
  • 3 oz
    (100 g)
    bitter lettuce mix (arugula, watercress, chicory, endive, radicchio), washed and spun dry
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    AVOCADOS

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    5 Pk, PRODUCT OF MEXICO DOLE SALAD KITS 198 - 347 g, PRODUCT OF U.S.A. SELECTED VARIETIES


  • 1 cup
    (250 mL)
    cherry tomatoes, washed and cut in half
Imprimer ma sélection

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

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Lactose-free recipes

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