Prep time
24 hours
Cook time
-
Course
Main
Skill level
Beginner
Season
Spring, Summer
Serves
4
This time of the year in Virginia, it’s so hot and humid that the thought of cooking over a hot range makes me lose my appetite. So as the days become increasingly scorching, more and more salads start making the rotation onto the menu.
This particular salad is a frequent flier, a white balsamic and honey vinaigrette paired with smoked goose, pickled fava beans (get the recipe for them here), and whatever we have from the garden or crisper drawer. It’s a brightly flavored dressing with a great balance of sweetness, tanginess, and savory notes.
You can substitute any meat you want for the smoked goose, but its flavor really adds to the eating experience. Especially if you smoke the breast skin-on, which adds a layer of fattiness that really rounds out the salad. I generally smoke a batch of goose earlier in the year and keep them stashed in cold storage for quick, no-cook meals like this one.
You can also make this dressing ahead of time and store it in the fridge, but it’s easy enough to make a la minute.
In this particular salad I used arugula, baby bok choy leaves, and daylily flowers for the leafy parts. I topped it with pickled fava beans, smoked goose, cucumber, and the dressing. Finishing with a little fresh ground black pepper adds a touch of spice to a salad that’s a well-rounded, savory, satisfying meal, not just a side dish.
Ingredients
Smoked Goose Brine (enough for 2 to 4 breasts)
- 1 qt. water
- ¼ cup salt
- ⅛ cup sugar
- 1 tsp instacure #1
- 1 tbsp black peppercorns, whole
- 1 bay leaf
- 1 tsp red pepper flake
- 1 tsp juniper, whole
White Balsamic & Honey Vinaigrette
- 2 tbsp. white balsamic vinegar
- 2 tsp. dijon mustard
- 2 tsp. honey
- ½ tsp. poppy seeds
- 1 to 2 tbsp. extra virgin olive oil
- Pinch of salt
Also works with
Preparation
- To make the brine combine all ingredients and bring to a simmer, stir to dissolve salts and sugar. Allow to cool completely before adding goose breasts.
- Brine the breasts for 24 hours, pat dry, and smoke at 200 to 250°F until the internal temperature reaches around 140°F. Allow to cool completely before slicing.
- Make the dressing by combining all ingredients except for the extra virgin olive oil, and whisk to combine. Continue whisking and drizzle in the olive oil until emulsified.
- Assemble the salad, toss with the dressing, and enjoy a no-heat meal to keep your kitchen cool this summer.
Smoked Goose Salad with White Balsamic Vinaigrette
Prep time
24 hours
Cook time
-
Course
Main
Skill level
Beginner
Season
Spring, Summer
Serves
4
This time of the year in Virginia, it’s so hot and humid that the thought of cooking over a hot range makes me lose my appetite. So as the days become increasingly scorching, more and more salads start making the rotation onto the menu.
This particular salad is a frequent flier, a white balsamic and honey vinaigrette paired with smoked goose, pickled fava beans (get the recipe for them here), and whatever we have from the garden or crisper drawer. It’s a brightly flavored dressing with a great balance of sweetness, tanginess, and savory notes.
You can substitute any meat you want for the smoked goose, but its flavor really adds to the eating experience. Especially if you smoke the breast skin-on, which adds a layer of fattiness that really rounds out the salad. I generally smoke a batch of goose earlier in the year and keep them stashed in cold storage for quick, no-cook meals like this one.
You can also make this dressing ahead of time and store it in the fridge, but it’s easy enough to make a la minute.
In this particular salad I used arugula, baby bok choy leaves, and daylily flowers for the leafy parts. I topped it with pickled fava beans, smoked goose, cucumber, and the dressing. Finishing with a little fresh ground black pepper adds a touch of spice to a salad that’s a well-rounded, savory, satisfying meal, not just a side dish.
Ingredients
Smoked Goose Brine (enough for 2 to 4 breasts)
- 1 qt. water
- ¼ cup salt
- ⅛ cup sugar
- 1 tsp instacure #1
- 1 tbsp black peppercorns, whole
- 1 bay leaf
- 1 tsp red pepper flake
- 1 tsp juniper, whole
White Balsamic & Honey Vinaigrette
- 2 tbsp. white balsamic vinegar
- 2 tsp. dijon mustard
- 2 tsp. honey
- ½ tsp. poppy seeds
- 1 to 2 tbsp. extra virgin olive oil
- Pinch of salt
Also works with
Preparation
- To make the brine combine all ingredients and bring to a simmer, stir to dissolve salts and sugar. Allow to cool completely before adding goose breasts.
- Brine the breasts for 24 hours, pat dry, and smoke at 200 to 250°F until the internal temperature reaches around 140°F. Allow to cool completely before slicing.
- Make the dressing by combining all ingredients except for the extra virgin olive oil, and whisk to combine. Continue whisking and drizzle in the olive oil until emulsified.
- Assemble the salad, toss with the dressing, and enjoy a no-heat meal to keep your kitchen cool this summer.