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:
- 2 Whole Fresh Squab, Semi-Boned, Skin On
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.