Active Time: 35 MIN
Total Time: 2 HR
Serves: 4
Ingredients
Squab:
- 4 King Cal Whole Squab
Marinade:
- 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
Garnishes:
- 4 heirloom carrots
- 6 c. baby arugula
- 1 watermelon radish
How to Make It
Step 1
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.
Step 2
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)
Step 3
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.