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Grilled Honey-Marinated Squab With Orange, Toasted Pistachio and Date Salad
Inspired while on a trip to Italy, this recipe from Dean Zanella, executive chef of 312 Chicago, is one of his many game dishes. Of the 200 covers he does on an average night, about 20 orders are for game.
Servings
4
4
Cuisine Type
- american
Day Part
- dinner
- lunch
Menu Part
- salad
Main Ingredient
- Game
Inspired while on a trip to Italy, this recipe from Dean Zanella, executive chef of 312 Chicago, is one of his many game dishes. Of the 200 covers he does on an average night, about 20 orders are for game.
Ingredients
Salad:
2-3 oranges, peeled
4 dates, seeded and sliced
3 tbsp. wildflower honey
3 tbsp. extra-virgin olive oil
Kosher salt and pepper
4 tbsp. toasted pistachios, crushed
Pomegranate syrup, for garnish
Squab:
4 whole squab breasts
2 tbsp. extra-virgin olive oil
Kosher salt and pepper
3 tbsp. honey
Steps
1. For salad: Section oranges and place in bowl. Add dates, honey, oil, and salt and pepper to taste; toss. Let stand 15 min.
2. Brush squab with oil; season with salt and pepper. Grill over med.-high heat, skin-side down, for 8-10 min., until browned. Turn, brush skin with honey, and cook 4-5 min.; slice.
3. For service: drizzle pomegranate syrup on 4 plates. Divide orange salad and sliced squab on top. Sprinkle with pistachios and juices left in bowl.
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