Smoked Pheasant Salad

April 10th, 2008


I have a secret indulgence.  It’s a little bit embarrassing.  Those who know me really well are used to it, but for people who might eat with me for the first time, it can be a little disconcerting.

I love romaine lettuce.

Field greens, eh.  Arugula, I simply will not eat.  Baby spinach, on a good day, maybe.   Name me another lettuce, and I will try it, and maybe even enjoy it.  But I always go back to romaine.

And I will admit that romaine is probably the one of the most bland lettuces out there, second only to iceberg (don’t worry, I won’t go *that* far).  But I love it.  And any time I think about making a salad, if lettuce is going to be the base, I want it to be romaine.

I can think of several possible reasons for this love of mine.  Maybe my mother fed me romaine lettuce after I fell and skinned my knees as a kid.  Maybe my first date with my fiance involved a romaine-based salad (ok, no, actually, I’m pretty sure that it didn’t).   Or maybe, just maybe, I like salads with such substantial ingredients that another type of more delicate lettuce just wouldn’t hold up. 

Like this one.  When I saw smoked pheasant at the farmer’s market, I pounced.  And when I buy meat that’s already cooked, it almost always goes into a salad.  I have no explanation for why I added the artichoke hearts, except that I thought they’d offset the crunchiness of the lettuce and the heaviness of the meat.  A simple lemon vinaigrette has the dual purpose of complimenting the flavors in the salad and preventing the artichoke hearts from starting to turn brown while I photographed them. 

If you can’t find smoked pheasant, another poultry would work as well.  Duck would be delicious and so decadent, but turkey or chicken would make easy, healthy substitutes too.  Just do not, whatever you do, substitute arugula.

On a totally unrelated note, Sugarlaws now has its own little page on Facebook!  I figured my dogs already have their own Facebook pages, so my blog really should too.  So, if you’re at all inclined, you can click here to go to Facebook and become a fan of Sugarlaws!   


Smoked Pheasant Salad

8 cups romaine lettuce
3/4 pound smoked pheasant
1 can quartered artichoke hearts (or use frozen — I hear they’re great!)
1/3 cup extra virgin olive oil
2 tbsp lemon juice
2 tsp mustard

1. Combine the olive oil, lemon juice, mustard, salt and pepper and whisk to combine.
2. Divide the lettuce onto four plates. Add the artichoke hearts and smoked pheasant, and drizzle with the dressing. Serve.

Serves 4.

Tags: food · salads

6 responses so far ↓

  • 1 Kristen // Apr 10, 2008 at 7:51 am

    Wow.  Everyone (and thing) is on facebook but me.  I am so lame.

    Smoked pheasant sounds delicious.  I’m a particular fan of smoked trout from the farmer’s market.  Yum.  Served plain with a side of farmer’s market cheese and farmer’s market bread.

  • 2 Michelle // Apr 10, 2008 at 9:28 am

    Don’t worry, Kristen.  I’ve still managed to avoid Facebook.

  • 3 sue bette // Apr 10, 2008 at 9:34 am

    Wish I could get smoked pheasant at our farmer’s markets here in San Francisco! I am a romaine fan as well – our farmer’s have a green called “little gems,” they are like little baby romaines – if you see them, go for it – they would be perfect in this recipe.

  • 4 katy // Apr 10, 2008 at 10:26 am

    Kristen — Stop making me crave smoked trout when I cannot sneak out to the farmer’s market during lunch two days in a row!

    Michelle — Ha, is facebook the dark side?  I kind of like it! 🙂

    Sue Bette — I will definitely look!  those sound great.

  • 5 emily // Apr 10, 2008 at 10:34 am

    katy romaine is one of the most delicately flavored lettuces…and it’s not a bad thing to the book that i got you for christmas (roast chicken #2 or whatever it is called)…he praises romaine to no end!! also…mark bittman has a new recipe up for a white fish wrapped in blanched romaine…in the video (oh boy do i love minimalist videos…perhaps too much) he talks about balancing the flavor of the romain and white wine/butter sauce with a delicate white fish…anyhow
    this looks nice…although somehow my newfound vegetarianism makes me reluctant to eat smoked pheasant… look whose talking I know (hahah i suppose it is the greek in me that makes lamb seem more easily digestible on a vegetarian’s dime than pheasant…)

  • 6 VeggieGirl // Apr 10, 2008 at 11:06 am

    your secret indulgence is great!! I have several: carob, kale, Larabars, apples…. the list goes on ;0)