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.