Squab With Hazelnut Butter, Roasted Potatoes And Co

Name: Squab With Hazelnut Butter, Roasted Potatoes And Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 2 cups thinly sliced shiitake mushrooms; 1 red bell pepper, grilled, peeled, cored and cut into 1/2-inch strips; 1 cup grilled corn kernels; 2 tablespoons balsamic vinegar; 1 teaspoon kosher salt; 2 cups chopped arugula; 3 large baking potatoes, cut into long, 1/2-inch-thick strips; 3 strips thick-cut bacon; 1 teaspoon kosher salt; 1 cup toasted, skinned hazelnuts, ground; 4 teaspoons finely chopped fresh rosemary; 4 teaspoons finely chopped fresh thyme; 1 teaspoon kosher salt; Freshly ground pepper to taste; 1 tablespoon unsalted butter, softened; 4 squabs, cut in half lengthwise

Servings: persons

1 teaspoon olive oil
2 cups thinly sliced shiitake mushrooms
1 red bell pepper, grilled, peeled, cored and cut into 1/2-inch strips
1 cup grilled corn kernels
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
2 cups chopped arugula
3 large baking potatoes, cut into long, 1/2-inch-thick strips
3 strips thick-cut bacon
1 teaspoon kosher salt
1 cup toasted, skinned hazelnuts, ground
4 teaspoons finely chopped fresh rosemary
4 teaspoons finely chopped fresh thyme
1 teaspoon kosher salt
Freshly ground pepper to taste
1 tablespoon unsalted butter, softened
4 squabs, cut in half lengthwise

1
To make the salad, heat the oil in a large skillet over medium heat.
2
Add the mushrooms and saute until soft, about 10 minutes.
3
Stir in the red pepper, corn, vinegar and salt.
4
Set aside to cool.
5
To make the potatoes, preheat the oven to 475 degrees.
6
Place the potatoes on a baking sheet and lay the bacon strips over them.
7
Roast for 15 minutes.
8
Turn the potatoes over and place the bacon back over the top.
9
Roast until tender and browned, about 15 minutes longer.
10
Dice the bacon strips and set aside.
11
Meanwhile, to make the squab, place the nuts, herbs, salt, pepper and butter in a small bowl and stir into a smooth paste.
12
Gently run your finger between the squab skin and breasts to make pockets.
13
Stuff the pockets with the nut mixture.
14
Heat a large cast-iron skillet on high heat until almost smoking.
15
Place the squab in the skillet breast side down, lower the heat to medium, weight the squab with a heavy pan and cook for 6 minutes.
16
Turn the squab, weight again and cook for 6 minutes.
17
Turn the squab again and cook for 2 minutes; meat should be medium-rare.
18
To assemble, toss the arugula into the salad and divide among 4 plates.
19
Place 2 squab halves over each salad.
20
Season the potato sticks with salt and lean them up in a circle around the squab.
21
Garnish with the bacon and serve immediately.

314

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 17 ingredients. The key ingredients include: 1 teaspoon olive oil, 2 cups thinly sliced shiitake mushrooms, 1 red bell pepper, grilled, peeled, cored and cut into 1/2-inch strips, 1 cup grilled corn kernels, and more.

Yes, Squab With Hazelnut Butter, Roasted Potatoes And Corn Salad 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!

Squab With Hazelnut Butter, Roasted Potatoes And Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions