Warm Salad of Stir-fried Camel with Walnuts and Potato Croutons

submitted by MacBenah

Serves 4

1/2-lb. camel loin, rump or cube roll
2 large potatoes
1/4-lb. mesclun leaves
1 1/2 oz. walnut halves, slightly broken
3 tablespoons walnut oil
1 tablespoon balsamic vinegar
1 bunch chopped chives
A little olive oil

Peel and cut the potatoes into small dice, about 1/2-in. size. Fry until
golden in a little olive oil. Slice the camel (trimmed of all connective
tissue), pears into thin strips and saute quickly in a hot pan or wok.
Dress the mesclun leaves with the walnut oil and the balsamic vinegar and
arrange on a plate with broken walnut halves. Add the warm camel strips
and potato croutons and drizzle with a little extra walnut oil. Sprinkle
over the chives.

Note: as a variation, dust the meat with some Moroccan spices such as ras
el hanout before cooking.


http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/