Ingredients
- 6 poussins
- 3 clove garlic
- 1/2 pound basil leaves
- 67/100 cup olive oil
- 6 poussins
- 3 clove garlic
- 1/2 pound basil leaves
- 67/100 cup olive oil
- 2 pound variety of summer tomatoes
- 1 pound cucumber
- 1 pound small red onion
- 4 cup day-old bread croutons
- 1/2 cup black olive slivers
- 3/4 cup toasted pine nuts
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 6 poussins
- 3 clove garlic
- 1/2 pound basil leaves
- 67/100 cup olive oil
- 2 pound variety of summer tomatoes
- 1 pound cucumber
- 1 pound small red onion
- 4 cup day-old bread croutons
- 1/2 cup black olive slivers
- 3/4 cup toasted pine nuts
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- Olive oil
- Basil sprigs
Preparation
Baking Directions:
To prepare the poussinsRemove the legs from the poussins and set in a shallow container large enough to marinate all of the meat.
Starting from the back of the bird, remove the breasts from the ribcage in a single boneless piece.
Poussins (also called spring chicken) are baby chickens, 3 to 4 weeks old, weighing about 1 pound.
They have a very mild flavor with little fat, and they are usually prepared as a single serving.
Put the garlic, basil leaves, and olive oil in a food processor with a good pinch of salt and some cracks of pepper.
Process until all ingredients are well combined yet not a smooth puree; the mixture should be a bit chunky.
Coat the poussins fully in the basil marinade, cover and refrigerate overnight.
To prepare the dishSeason and grill the poussin over moderately hot coals.
While the meat is grilling, prepare the salad.
Toss all of the ingredients together and season, dress with olive oil and a few shots of the red wine vinegar.
Divide the salad evenly onto plates and top each with a poussin.
Drizzle with olive oil to finish and scatter basil leaves over the top.
