Spotted in the September issue of Bon Appetit, this vibrant radicchio, plum (and bacon!) salad reminds us of a recipe Marcus Samuelsson made with Ariane: Squab with Bacon-Wrapped Plums & Frisée (and romaine lettuce hearts cooked in bacon fat).
We think squab would work well with the raddichio and plum salad, too. The colors would be gorgeous. But don’t miss the grilled, bacon-wrapped plums – they are heavenly.
When they filmed this video and cooked squab together, Chef Marcus shared how much he loves the tender red meat of squab, anytime of the year.
Ariane and Marcus with their finished recipes.
Squab is truly versatile – great on the grill or oven roasted, and as Chef Marcus demonstrates, seared quickly in a pan.
Richly flavored, silky in texture, and oh, so lean, squab has a unique, slightly gamey flavor. It definitely does not taste like chicken.
Squab is known for retaining moisture during cooking, and is best enjoyed when cooked rare to medium rare.
Ingredients
- 1 1/2 cups plum wine
- 1 tablespoon salt
- 3 thyme sprigs
- 4 garlic cloves, 2 rough chopped, 2 minced
- 4 Whole Squab, breasts removed, the rest reserved for another use
- 2 plums, pitted and quartered
- 8 pieces Hickory Smoked Bacon
- 1 head frisée, washed and dried well
- 1 head romaine, washed and dried well
- 1 piece fresh ginger, about 1 inch long, peeled and chopped
- 1 tablespoon sesame seeds
- 1 lemon, juiced
- 3/4 cup olive oil
- 1/2 teaspoon toasted sesame oil
- 1 jalapeño pepper, seeds and ribs removed, chopped
- 1 teaspoon chopped flat-leaf parsley
- 1 teaspoon finely chopped chives
