Active Time: 35 MIN
Total Time: 2 HR
- 4 King Cal Whole Squab
- ¼ cup lightly packed cilantro leaves
- ¼ cup lightly packed mint leaves
- 1 tsp ground cumin
- 1 tsp. Ground coriander
- 1 tsp. Paprika
- 1 tsp. Finely grated orange zest
- 1 cup extra virgin olive oil (reserve ½ cup for baby arugula)
- Kosher salt
- 4 heirloom carrots
- 6 c. baby arugula
- 1 watermelon radish
How to Make It
In a food processor, combine all of the marinade ingredients except the kosher salt and puree until smooth. Scrape the marinade into a large baking dish. Season the squab with kosher salt and add to the marinade, turning to coat. Cover and refrigerate for 1 hour. Let the squab stand at room temperature for 30 minutes before roasting.
Preheat the oven to 375 F degrees.
Place squab breast side up in a shallow ovenproof dish.
Roast squab in the oven uncovered for 20-30 minutes or until squab is done. (best served medium rare)
Wash and shave carrots.
Wash and slice radishes.
Wash arugula and pat dry. Toss arugula in extra virgin olive oil and sprinkle with kosher salt.
To plate: Arrange arugula on plate, sprinkle shaved carrots and radishes over arugula, and place Squab on top.
Serve & enjoy.