I don’t like street pigeons. Especially those that feel overconfident and have this eerie look. Some are so cocky they think they can just nick your chips while you’re eating or carelessly relieve themselves on your great-bargain-new-jacket. Don’t let them rule our world; it’s time to fight back. I myself found an efficient guerilla strategy: eating them out!
So you know, for this brilliant salad, quails or poussins will do the trick too.
Slightly warm pigeon, cherries and pistachio salad:
– 3 pigeons
– 2 or 3 different types of salad or lettuce for a nice colour mix (crispy salad, red lettuce…)
– 2 big fistfuls of cherries
– 4 slices of bread
– 3 tbsp balsamic glaze
– olive oil
– salt and pepper
For the seasoning:
– Handful of pistachio
– 1 tsp. agave syrup or honey
– 1 tbsp lemon juice
– 2tbsp. finely chopped parsley
– 3 tbsp. olive oil
Preheat the oven at 180°C. roughly cut the bread in dices of 2-3 cm. place them on a roasting tin, sprinkle some olive oil and thyme. Place the pigeons over it. Salt and pepper and a good trickle of olive oil.
Place in the oven for 40 minutes.
When cooked, remove the tin from the oven and halve them by cutting through lengthwise.
Pit the cherries. Gently heat them in a pan with the balsamic vinegar for a few minutes. Set aside.
For the seasoning: pound the pistachios with a pestle then mix with all the other ingredients mentioned above and a pinch of salt and pepper to finish.
Before serving, heat your pigeons in the pan where you cooked to cherries for a couple of minutes.
In a large plate, lay your salad first, then the bread, cherries and pigeons. Pour your seasoning over the top.