John Surla's Grilled Squab & Orange Fennel Salad

With a Balsamic Vinaigrette

Chef John Surla, proprietor & Executive Chef of Fina’s in Ripon Ca, takes us inside his kitchen to show us his twist on a simple yet delicious grilled squab salad. – Grilled Squab with Arugula, Fennel, Blood Oranges & Balsamic Vinaigrette.

Active Time: 20 Min
Total Time: 30 Min
Serves: 2





  • ½ cup Sciabica Extra Virgin Olive Oil
  • 2 sprigs Rosemary, leaves, chopped
  • 2 sprigs Thyme, leaves, chopped
  • 1 clove Garlic, Peeled, Minced
  • 1 each Shallot, Peeled, Minced
  • 1 tsp. Balsamic Glaze
  • Salt and Pepper To Taste



  • 4 oz Baby Arugula
  • 2 each Rodin Farms Blood Oranges, Supremes or remove peel and cut in wheels
  • ½ each Ratto Bros. Fresh Fennel, Bulb Shaved thin on a mandoline



  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Sciabica Extra Virgin Olive Oil
  • Salt and Pepper To Taste

How to Make It

Step 1: Prep

Marinade: add the chopped herbs, garlic, shallots, and Olive oil in a bowl and mix together.

Salad: Mix all ingredients together

Vinaigrette: Mix all ingredients in a plastic squirt bottle and mix.

Step 2: Grill

On a hot and clean grill, Season squab with Salt and pepper and grill on your grill for 4 minutes
on each side, until Med-Rare.

Start with skin side down.

Remove from Grill and let rest for 10 minutes, Drizzle some Balsamic Glaze.

Step 3:

In a salad bowl, mix the Fennel, Baby Arugula, Vinaigrette and salt and pepper.

Present Blood Orange Wheels around the Salad.

Place grilled squab on top and drizzle with balsamic vinaigrette.

Ready to try squab for yourself?