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To make the walnut dressing, combine all the ingredients a bowl and whisk to emulsify. Adjust the seasoning to taste and set aside until required
120ml of walnut oil
100ml of rapeseed oil
50ml of white wine vinegar
1 tsp salt
7 pinches of white pepper
To roast the pigeon, preheat the oven to 180°C/Gas mark 4 and place a tray in the oven to heat up. Remove the legs, wings and wish bone from the pigeon and set aside for another recipe
2 squab pigeons
Heat a little oil in a frying pan over a medium heat and season the pigeon with salt. Seal in the pan until golden brown all over. Transfer to the tray in the oven. Roast the pigeon for 10 minutes. Remove from the oven and rest for 3-4 minutes
To make the celeriac salad, peel and finely julienne the celeriac. If you are not confident with your knife skills you can grate instead. Mix the mustard and mayonnaise together. Then add gradually to the celeriac, ensuring that the final mixture is not too wet
1 tsp English mustard
3 tbsp of mayonnaise
Add 3 tablespoons of the walnut dressing and lemon juice to taste. Do not season until immediately before serving as the mixture will break down and become mushy
1/2 lemon, juiced
To serve, remove the breasts from the pigeons and slice into three. Season the celeriac salad and place a pile of the celeriac in the middle of four plates
Dress the mixed salad leaves and the chervil sprigs with a little of the walnut dressing and arrange around the outside of the celeriac
10 2/3 handfuls of mixed salad leaves
12 sprigs of chervil, fresh
Fan the sliced pigeon breasts on top of the celeriac salad and serve
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