Cornish Hen Salad with Scotch Bonnet Vinaigrette


  • 8 medium red radishes, halved and sliced 1/8 inch thick
  • 2 tablespoons pure olive oil
  • One 2 ½-ounce package radish sprouts
  • 2 teaspoons white wine vinegar
  • 2 Cornish hens (about 1 1/2 pounds each)
  • 1 tablespoon vegetable oil
  • ½ cup roasted, salted cashews, halved lengthwise
  • + 4 more ingredients
    • 4 medium carrots
    • 1/8 teaspoon ground allspice
    • 2 tablespoons Scotch bonnet sauce (see Note)
    • Salt and freshly ground pepper

1. Preheat the oven to 350°. Put the hens and carrots in a roasting pan, rub them with the olive oil and season with salt and pepper. Roast in the upper third of the oven for 1 hour, then transfer the carrots to a plate to cool. Continue roasting the hens for about 15 minutes longer, or until the...

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