Cornish Hen Salad with Scotch Bonnet Vinaigrette

Name: Cornish Hen Salad with Scotch Bonnet Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Cornish hens (about 1 1/2 pounds each); 4 medium carrots; 2 tablespoons pure olive oil; Salt and freshly ground pepper; 2 tablespoons Scotch bonnet sauce (see Note); 1 tablespoon vegetable oil; 2 teaspoons white wine vinegar; 1/8 teaspoon ground allspice; 8 medium red radishes, halved and sliced 1/8 inch thick; One 2 1/2-ounce package radish sprouts; 1/2 cup roasted, salted cashews, halved lengthwise

Servings: persons

2 Cornish hens (about 1 1/2 pounds each)
4 medium carrots
2 tablespoons pure olive oil
Salt and freshly ground pepper
2 tablespoons Scotch bonnet sauce (see Note)
1 tablespoon vegetable oil
2 teaspoons white wine vinegar
1/8 teaspoon ground allspice
8 medium red radishes, halved and sliced 1/8 inch thick
One 2 1/2-ounce package radish sprouts
1/2 cup roasted, salted cashews, halved lengthwise

1
Preheat the oven to 350.
2
Put the hens and carrots in a roasting pan, rub them with the olive oil and season with salt and pepper.
3
Roast in the upper third of the oven for 1 hour, then transfer the carrots to a plate to cool.
4
Continue roasting the hens for about 15 minutes longer, or until the cavity juices run clear.
5
Transfer the hens to a platter and let cool to room temperature.
6
Meanwhile, pour the hot pan juices into a measuring cup and skim the fat.
7
Strain the juices into a small saucepan and simmer over moderate heat until reduced to 2 tablespoons, about 4 minutes.
8
Pour the reduction back into the measuring cup and let cool to room temperature.
9
Stir in the hot sauce, vegetable oil, vinegar and allspice and season this vinaigrette with salt and pepper.
10
Remove the meat from the hens and pull it apart into thick shreds.
11
Cut the carrots into 2-by-1/3-inch sticks.
12
In a large bowl, toss the cornish hen meat with the carrots, radishes, sprouts, cashews and the vinaigrette.
13
Mound the salad on plates and serve.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Cornish hens (about 1 1/2 pounds each), 4 medium carrots, 2 tablespoons pure olive oil, Salt and freshly ground pepper, and more.

Yes, Cornish Hen Salad with Scotch Bonnet Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!