INGREDIENTS
2 Romaine lettuce hearts, sliced
1 pack Wild and Game partridge breast fillets
MARINADE
75 ml olive oil
2 tbsp lemon juice
1 tsp minced garlic
DRESSING
2 anchovy fillets
25g Parmesan
1 tsp Dijon mustard
1 tsp garlic
6 tbsp mayonnaise
2 tbsp lemon juice
TOPPINGS
2 slices bread (ideally sourdough) diced
40g shaved Parmesan
METHOD
Mix the marinade ingredients together, add the partridge breasts, and leave for 30 minutes.
Pre-heat the oven to gas mark 7/220 degrees centigrade and put the diced bread in the oven, on a baking tray, for about 10-15 minutes until crisp and dry.
Meanwhile, put all the sauce ingredients in an electric spice grinder or blender and whizz until combined.
Remove the partridge from the marinade and grill for 8-10 minutes until cooked through. Remove and slice.
Toss the lettuce in the dressing then top with the croutons, partridge slices and shaved Parmesan.
Serve immediately.
