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Traditional Squab Salad

Serves: 6
Cooking Time: 20 minutes

Directions
Melt the butter in a heavy casserole dish. Place the birds in a casserole and cook slowly until they are golden brown on all sides. Add 2 cloves of garlic and the thyme. Cover and continue to cook at low heat for approximately 20 min. longer. When done, remove remaining juices. Set aside. In a large salad bowl blend together the mustard, pepper, vinegar and salt to taste. Slowly blend in the walnut oil Set aside. Clean the lettuce and separate the leaves. Quarter the tomatoes. Set aside. Rub the bread with the remaining garlic and cut into small triangle pieces. (these are called chapons) When the birds are cool remove the breasts. (The wings and legs may be served on the side or discarded.) Remove the skin from the breasts and slice. Brush these slices with the strained juice.

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

This Recipe Contributed By
SPOC Chef
Squab Producers of California



Ingredients
6 whole Squabs (15-17 oz. each)
1/2 cup fo fresh -shelled walnuts
4 oz. of sweet butter
5 tsp. of freshly ground white pepper
1 branch fresh thyme
6 garlic cloves
1 tbsp. Dijon mustard (Grey Poupon)
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

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