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Baby Organic Greens With Grilled Squab And Black Olive Vinaigrette
Ingredients
- 2 x squab, halved, de-boned
- 1 x salt and pepper
- 5 Tbsp. balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 c. extra virgin olive oil, cool-pressed
- 5 Tbsp. minced pitted black olives
- 2 Tbsp. minced parsley mixed greens, for every guest
Directions
- Season squab with salt and pepper. Grill squab skin side down and cook to medium, about 12 min. Set aside.
- Whisk vinegar and mustard slowly adding extra virgin olive oil. Add in minced olives and parsley. Season with salt and pepper and arrange greens on plate.
- Place hot squab on salad and drizzle vinaigrette over and around squab.
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