Traditional Squab Salad

Topping a fresh salad with succulent squab meat, walnuts, and vinegrette dressing makes for a tasty (and healthy!) meal.

Active Time: 20 MIN
Total Time: 40 MIN
Serves: 8

Ingredients

  • 6 whole King Cal Squabs (15-17 oz. each)
  • 1 head fresh lettuce
  • 1/2 cup fresh -shelled walnuts
  • 4 oz. of sweet butter
  • 5 tsp. of freshly ground white pepper
  • 1 branch fresh thyme
  • 6 garlic clove
  • 1 tbsp. Dijon mustard
  • 3 tomatoes
  • 2/3 cup of walnut oil
  • 3 young heads chicory
    (equivalent amount of endive may be substituted)
  • 1/3 cup of red wine vinegar
  • 1 stale loaf French bread

How to Make It

Step 1
Melt butter in a heavy casserole dish. Place the birds in a dish and cook slowly until golden brown on all sides. 

Step 2
Add 2 cloves of garlic and thyme. Cover and continue to cook at low heat for approximately 20 min. longer. When done, remove remaining juices. Set aside. 

Step 3
In a large salad bowl blend together the mustard, pepper, vinegar and salt to taste. Slowly blend in the walnut oil Set aside.

Step 4
Clean lettuce, separate leaves, and quarter tomatoes. Set aside. Rub bread with remaining garlic and cut into small triangle pieces. (These are called chapons.)

Step 5 
When the birds are cool, remove breasts. (Wings and legs can be served on side.) Remove skin from the breasts and slice. Brush these slices with the strained juice.

Step 6 
Mix chicory with vinegrette dressing and divide among 6 cold plates. Lay the squab slices on top alternating with the tomatoes, the chapons, and the walnuts.

Ready to try squab for yourself?