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

Ingredients

Squab:

 

Marinade: 

  • 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

 

Salad:

  • 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

 

Vinaigrette:

  • 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.

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