Sixteen Spice Rubbed Squab Salad with Aged Goat Che

Name: Sixteen Spice Rubbed Squab Salad with Aged Goat Cheese, White Chicory and Wild Mushroom "Vinaigrette"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4 to 5 ounce) squab breasts; Salt; 1/2 cup Sixteen Spice Rub, recipe follows; 3 tablespoons olive oil; 12 ounces white chicory, trimmed, washed, and patted dry; 8 ounces aged goat cheese, crumbled; Wild Mushroom Vinaigrette, recipe follows; Finely chopped chives, for garnish; 3 tablespoons ancho chile powder; 1 tablespoon ground fennel; 1 tablespoon ground coriander; 1 tablespoon light brown sugar; 1 tablespoon pasilla chile powder; 2 teaspoon ground cinnamon; 2 teaspoons chile de arbol; 2 teaspoons chipotle chile powder; 2 teaspoons black pepper; 2 teaspoons ground ginger; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons allspice; 2 teaspoons cumin; 1 teaspoon salt; 1 teaspoon ground cloves; 2 tablespoons olive oil; 1/2 pound wild mushrooms (oyster, cremini, and shiitake) chopped; Salt and freshly ground pepper; 1/4 cup Chardonnay vinegar; 1 small shallot, finely chopped; 2 teaspoons Dijon mustard

Servings: persons

4 (4 to 5 ounce) squab breasts
Salt
1/2 cup Sixteen Spice Rub, recipe follows
3 tablespoons olive oil
12 ounces white chicory, trimmed, washed, and patted dry
8 ounces aged goat cheese, crumbled
Wild Mushroom Vinaigrette, recipe follows
Finely chopped chives, for garnish
3 tablespoons ancho chile powder
1 tablespoon ground fennel
1 tablespoon ground coriander
1 tablespoon light brown sugar
1 tablespoon pasilla chile powder
2 teaspoon ground cinnamon
2 teaspoons chile de arbol
2 teaspoons chipotle chile powder
2 teaspoons black pepper
2 teaspoons ground ginger
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons allspice
2 teaspoons cumin
1 teaspoon salt
1 teaspoon ground cloves
2 tablespoons olive oil
1/2 pound wild mushrooms (oyster, cremini, and shiitake) chopped
Salt and freshly ground pepper
1/4 cup Chardonnay vinegar
1 small shallot, finely chopped
2 teaspoons Dijon mustard
1/2 cup olive oil
1 teaspoon white truffle oil

1
Season breasts with salt on both sides.
2
Dredge breasts in the rub, skin side down only, tapping off any excess.
3
Heat oil in a large saute pan over high heat.
4
Cook the squab, rub-side down, in the pan until golden brown, about 2 to 3 minutes.
5
Turn over and cook for 2 to 3 minutes for medium doneness.
6
Divide the white chicory among 4 plates.
7
Slice the squab on the bias into 4 slices and arrange on top of the chicory.
8
Sprinkle with the goat cheese.
9
Ladle the Wild Mushroom Vinaigrette lightly over the greens and squab and around the plate.
10
Garnish with chopped chives.
11
Combine all ingredients in a bowl.
12
Will keep stored in an airtight container for 6 months.
13
Heat 3 tablespoons olive oil in a large saute pan over high heat.
14
Add the mushrooms, season with salt and pepper, and cook until golden brown.
15
Whisk together the vinegar, shallot and mustard in a medium bowl.
16
Slowly whisk in the olive oil and whisk until emulsified, whisk in the truffle oil and season with salt and pepper, to taste.
17
Fold in the mushrooms and set aside.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 4 (4 to 5 ounce) squab breasts, Salt, 1/2 cup Sixteen Spice Rub, recipe follows, 3 tablespoons olive oil, and more.

Yes, Sixteen Spice Rubbed Squab Salad with Aged Goat Cheese, White Chicory and Wild Mushroom "Vinaigrette" falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sixteen Spice Rubbed Squab Salad with Aged Goat Cheese, White Chicory and Wild Mushroom "Vinaigrette"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions