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.
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.
Marcus Samuelsson’s Squab with Bacon-Wrapped Plums & Frisée
- 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
- Combine a cup of plum wine, salt, thyme and chopped garlic in a bowl. Place squab breasts in brine and let sit for 2 hours. After 2 hours, lift out and pat dry.
- Meanwhile, wrap plum quarters in bacon and place on a preheated grill or grill pan, turning until bacon is crispy. Remove plums from grill and replace with frisée and romaine, grilling for 3 minutes on each side. Remove from grill and set aside.
- In a pan, sauté garlic, ginger and sesame seeds until ginger is slightly browned and sesame seeds are fragrant. Pour in remaining plum wine, lemon juice, olive oil, sesame oil, jalapenos, parsley and chives. Stir and set aside.
- In a separate pan, sear the squab breasts for 3 minutes on skin side and 2 minutes on flesh side. Let rest for 3 minutes.
- Toss together grilled lettuce and vinaigrette. Spread out on platter and top with bacon-wrapped plum then squab breasts.
2 Comments Add yours
That sounds great I will try